Tomato coconut raita to cool and refresh

Ingredients

Oil - 3 tbsp

Hing - 1/2 tsp

Mustard seeds - 1 tsp

Dry red chillies - 2

Urad dal - 2 tsp

Chana dal - 2 tsp

Curry leaves - a sprig

Tomato chopped - 1½ cups

Salt to taste

Coconut - 1/4 cup

Cumin - 1 tsp

Green chilli - 1

Water

Curd - 2 cups

Coriander leaves, chopped

 

Preparations

Finely chop the tomatoes.

Heat oil in a pan. Add hing, mustard seeds, dry red chillies, urad dal and chana dal; then add curry leaves. Next, add the chopped tomatoes and salt.

In a grinder, take grated coconut, cumin, green chilli, and a dash of water, and grind it into a smooth paste.

Meanwhile, the tomato is cooked. Add both the cooked tomato and the ground coconut mixture into the bowl of curd.

Add salt and coriander and mix well.

Serve it in a bowl garnished with a coriander sprig, and enjoy.       

 

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