Here is a typical weekend lunch thali at our place for day 6 of BM #15 featuring Tomato Raitha.
In the thali are - Mixed Vegetable Rice/Fried Rice, Tomato Raitha, Alu/Potato Fry, Red Chori Beans Masala, Phulka/Roti and Homemade Lemonade.
The Raitha which is an accompaniment to the vegetable rice, is so simple to make and yet it takes the the taste to another level.
Onion chopped 1/2 cup
Tomato chopped 1 cup
Green Chilli 1-2 (or to taste)
Salt as needed
Mustard Powder 1 tsp (Optional)
Yogurt 2 cups (or as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp (optional), Jeera 1/2 tsp, Asafoetida a pinch, Curry leaves few)
Coriander leaves, Red chilli powder and Chaat Masala for garnish
Method Of Preparation -
In a heated sauce pan, add oil and the seasoning ingredients. After the mustard seeds pop, saute the onions until they are golden brown.
Add the chopped green chillies and tomato. Sprinkle turmeric and salt as needed.
After the tomatoes are mushy, remove from fire and set aside to cool.
Grind the mixture upon cooling and mix it in the beaten yogurt/curds. Adjust the salt , garnish and serve!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Also sending it to Valli's Thali Mela.
Preparation Time 15 min
Makes 2 1/2 cups