Spicy Tomato Raita is an Indian Yogurt Sauce with Green Chili. Raita is a cooling yogurt side dish typically served alongside spicy dishes like curries, biryani, or grilled meats. Like many traditional Indian dishes, raita is naturally gluten free, making it a perfect example of how global cuisines can expand your options. No special substitutions required.
I serve this raita with homemade tandoori chicken or Paneer in Fragrant Gravy for a vegetarian menu. I serve the meal with plain basmati rice and end with frozen lemon kulfi. Click here for more gluten free Indian dishes.
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Ingredients
Every kitchen needs a spice collection and adventurous cooks know that it will expand with every new cuisine you explore. I still marvel at how a single cuisine can use the same spices in so many dishes with a completely different taste in each one. Maybe that’s why I'm a foodie.
- Plain yogurt - I use 6% Greek yogurt
- Sour cream - Full fat for the best creamy raita
- Cilantro & salt - Essential!
- Anaheim chile - It's a large green chile, the larger they get the more mild chiles are.
- Black mustard seeds - These tiny dark brown, slightly reddish seeds are the most potent of all mustard seeds and are commonly used in Indian cuisine. Be ready with a lid to cover the pan as they will sputter shortly after hitting the hot oil.
- Fresh ginger - Essential for the topping.
See recipe card for complete ingredient list and exact amounts.
Instructions
The yogurt base should be prepared an hour in advance or the day before serving. The spicy mixture for the top is best added close to the serving time. I sometimes completely make it then leave it in the pan and reheat just before serving.
Substitutions
Anaheim Chile - Substitute with a red or green bell pepper.
Sour Cream - Use additional yogurt in place of the sour cream. For the right thickness I would strain the yogurt in cheesecloth overnight.
Variations
There are endless recipes for raita. Once you've made it you'll notice similar recipes and can try them all. I can't think of a gluten containing ingredient that might be in a raita, but now you can adjust or substitute any raita recipe to make what sounds good to you.
How To Serve Raita
Raita is the perfect side dish or dip for any Indian-inspired meal. Here are some serving suggestions.
- With curries, biryani or rice dishes.
- As a dip for pakora or bhadji.
- Alongside grilled meats or vegetables.
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Cooking foods from around the world can be exciting and rewarding. If that excites you then you need a Gluten Free Dinner Club. It doesn't have to be official, simply invite like-minded friends to help make dinner, share your ideas and be open to anything. My Dinner Club, fondly referred to as Gourmet, has evolved over time and we've tried many things over 30 years of cooking together.
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Spicy Tomato Raita (Indian Yogurt Sauce with Green Chili)
Ingredients
- 1½ cups plain yogurt I use 6% Greek yogurt
- ½ cup sour cream
- 2 tablespoon chopped fresh cilantro
- ½ teaspoon salt
- 2-3 tomatoes, chopped
- ½ cup finely sliced Anaheim chile (or green bell pepper)
- 2 tablespoon vegetable oil
- 2 teaspoon black mustard seeds
- ¼ cup finely shredded fresh ginger
Instructions
- Combine yogurt, sour cream, cilantro and salt in a bowl. Set aside.
- When ready to serve fill a serving dish with yogurt mixture.
- Top with tomatoes and peppers.
- Heat oil in small non-stick pan over high heat. When hot add the mustard seeds. Cook until the sputtering stops, about 30 seconds, using a lid to contain them.
- Add ginger and cook for another 30 seconds shaking the pan.
- Pour evenly over Tomato Raita. Serve immediately.
Nutrition
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steshni
DELOCIOUS MEAL!! perfect to cool off after a spicy dish:)
Cinde Little
Thanks Steshni! I love this raita so I'm glad you liked it too.