Tomato Cucumber raita – Kakdi Tomato Raita Recipe

    tomato cucumber raita

    Tomato Cucumber raita – kakdi Tomato Raita Recipe

    Tomato cucumber raita is a delicious accompaniment that can be served with any main course dish.  Kakdi Raita is a variation of raita that can be served as a side dish. Made of ingredients like curd, cucumber, tomato, curry leaves, mint leaves and spices.  Kakdi Raita is an important part of North Indian cuisine.

    Here is a detailed recipe for making Tomato cucumber raita  at your home with step-by-step picture. Try it out and enjoy the delicious raita.

    Directions

    Getting ready:

    Take curd in a bowl and whisk it manually with a beater or use an electric beater.

    Tomato cucumber raitaRemove the stalks from both the ends of the cucumber then cut them into 2 inch long pieces. Further cut them into fine pieces.

    Tomato cucumber raita Finely chop the tomatoes as well. If you want then you can discard their seeds. Finely chop the curry leaves in a bowl.

    Tomato cucumber raita

    Making:

    Add tomatoes and cucumber in the whisked curd followed by salt, black salt and green chilies.

    Tomato cucumber raitaFinely chop the mint leaves and add them directly in the raita. Mix everything thoroughly. You can substitute mint leaves with green coriander.

    Tomato cucumber raita For tempering, heat a small pan with 1 to 2 tsp of oil. When the oil gets heated, add cumin seeds and asafoetida in it.

    Tomato cucumber raita As the cumin seeds starts crackling, add the curry leaves and saute for a while.

    Tomato cucumber raita Then turn off the flame and pour the tempering on the raita and mix well. Tomato cucumber raita is ready.

    Tomato cucumber raita

    Serving:
    Serve this appetizing and luscious tomato cucumber raita along with any meal.

    Suggestion

    • Don’t add too much quantity of asafoetida otherwise raita will become bitter in taste.
    • If desired then add a pinch of red chilly powder in the tempering after turning off the flame.
    • Instead of adding a tempering of asafoetida and cumin seeds you can add roasted cumin powder in the raita.
    Tomato Cucumber raita - Kakdi Tomato Raita Recipetomato cucumber raita
    Author: 
    Recipe type: Misscelaneous
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Cucumber – 2 (100 grams)
    • Tomatoes – 2 (100 grams)
    • Curd – 2 cups (500 grams)
    • Oil – 1 to 2 tsp
    • Mint leaves – 10 to 12
    • Curry leaves – 10 to 12
    • Asafoetida – 1 pinch
    • Green chilly – 1 (finely chopped)
    • Salt – less than ¼ tsp or to taste
    • Black salt - ½ tsp
    • Cumin seeds - ½ tsp
    Instructions
    1. Take curd in a bowl and whisk it manually with a beater or use an electric beater.
    2. Remove the stalks from both the ends of the cucumber then cut them into 2 inch long pieces. Further cut them into fine pieces.
    3. Finely chop the tomatoes as well. If you want then you can discard their seeds. Finely chop the curry leaves in a bowl.
    4. Making:
    5. Add tomatoes and cucumber in the whisked curd followed by salt, black salt and green chilies. Finely chop the mint leaves and add them directly in the raita. Mix everything thoroughly. You can substitute mint leaves with green coriander.
    6. For tempering, heat a small pan with 1 to 2 tsp of oil. When the oil gets heated, add cumin seeds and asafoetida in it. As the cumin seeds starts crackling, add the curry leaves and saute for a while.
    7. Then turn off the flame and pour the tempering on the raita and mix well. Tomato cucumber raita is ready.Serve this appetizing and luscious tomato cucumber raita along with any meal.

     

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