Ingredients

• 2 cups yoghurt

• 1/2 tsp. salt, adjust to taste

• 1/2 tsp. black pepper, ground

• 2 large tomatoes, de-seeded and finely chopped

• 2 green chillies-chopped

• 1 tbsp. cooking oil of choice

• 1/2 tsp. of mustard seeds

• 5-6 curry leaves (meetha neem

Instructions

1. Beat the yoghurt lightly, stir in salt and black pepper.

2. Heat oil in a small pan.

3. Add mustard seeds and curry leaves and let the seeds splutter.

4. Add tomatoes, green chillies. Stir-fry on high heat for 2-3 minutes or until the fat separates from the sides of the pan.

5. Cool.

6. Add this mixture to the yoghurt and mix lightly.

7. Serve chilled.

Notes

• Variations:

• You can serve the raita without tempering.

• You can add uncooked, finely chopped tomatoes to the yoghurt at step one and temper the raita with mustard and curry leaves only.

• Also see Raita Selection.