Tomato Raita

Tangy tomato and yogurt dip with the tempering of cumin and mustard

INGREDIENTS-
preparation time-10 min
cooking time- 5 min 
serve-4

• Tomato-4
• Curd-250 gms
• Cucumber-200 gms
• Sugar-1 t.s
• Salt-3/4 t.s
• Oil- 1 t.s
• Mustard seeds-1/2 t.s
• Cumin-1/2 t.s
• Black lentil(urad daal)-1 t.s
• Curry leaves-10
• Red chilli powder-1/2 t.s
• Asafoetida-1/4 t.s
• Turmeric-1/4 t.s

PROCEDURE-

1. Take 1 t.s oil in a pan add mustard seeds ,cumin,black lentil, and curry leaves.
2. Saute till seeds start crackling ,then add asafoetida and turmeric .
3. Add chopped tomatoes and salt, cover and cook till they become soft.
4. Now add chilli powder and sugar ,cook for a while.
5. Take out in a bowl and let it cool down completely.
6. Grind it in the mixer and make a smooth paste
7. Now  add  grated cucumber and beaten curd in the tomato paste
8. Mix well and add fresh chopped coriander. 
9. Serve chilled .

Serving suggestions-can serve with pulao ,paratha,  jeera rice or as a dip