A south indian style of raita with a kannadiga vaggarnae, or tempering, It is a refreshing yogurt-based side dish with a burst of flavors from the mustard seeds, green chilis, crunchy urad dal, and fresh coconut. This raita pairs perfectly with spicy dishes, balancing heat with its cool, tangy taste.

This is a favorite side dish with Bisibele Bhath, but it is equally good with any other rice dish, spicy curry, or as a cool component to a meal during a hot summer day. A couple things to watch out for while making this raita; the onions need to be cooked over a low heat to avoid caramelizing them even a little bit, and the tomatoes need only a few seconds in the vaggarnae.

Tomato Onion Raita

Servings 4

Prep Time 15

Cook Time 5

Ingredients

2 Medium Tomatoes
1/2 Medium Onion
2 Green chilis adjust based on spice level
1 Cup Plain yogurt
1/2 Cup Plain greek yogurt Optional, but increase the quantity of plain yogurt in that case
2 Tbsp Cilantro chopped
1 Tbsp Freshly grated coconut either fresh, or fresh frozen
1/2 Tsp Black mustard seeds
1/2 Tsp Urad dal
1 Tsp Vegetable or Canola oil
1/2 Tsp Salt to taste

Instructions

Prep Raita

Dice the tomatoes and onions finely. Set aside in separate bowls.
Mince the green chilis
Add the two kinds of yogurt to a mixing bowl, along with the salt and whisk well until the yogurt is nice and smooth.

Make Vaggarnae

Heat the oil in a small saucepan or kadai
Add the mustard seeds to the oil and cover.
When the seeds are done popping, remove the lid, and turn down the heat.
Add the urad dal and green chilis and give them a quick stir.
Add the diced onions and cook while stirring for a few minutes until they begin to turn translucent. We don’t need to cook the onions fully, just until they lose their raw crunch. Be careful not to cook them on a high heat or they will turn the raita a brown color if they caramelize.
Add the tomatoes and stir for a quick 30 seconds. We are not trying to cook the tomatoes, just heating them enough to help them release their juices in the raita.
Add most of the cilantro, reserving a little bit for garnish
Turn the heat off, the cilantro will wilt in the residual heat.
Add the vaggarnae and salt to the prepared yogurt and mix everything together.
Taste the raita and adjust the salt at this stage. If the raita seems to be too thick, you can dilute it with a little water. Remember that the onions and tomatoes will also release some juice.
Garnish with the fresh grated coconut and the rest of the cilantro.
Chill the raita in the refrigerator until ready to serve.

Notes

This raita is a great side dish for rice dishes such as Bisibele Bhath, or any spicy curry.

The protein and probiotics in yogurt make this a healthy addition to any meal.

Leftovers can be stored in the fridge, but it is really at its best when served fresh. The juices from the onions and tomatoes will continue to dilute the raita overnight otherwise.