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The main ingredient for raita is yoghurt/curd. The simplest of raita is the onion tomato raita. This plain simple raita goes well with biryani/pulao/khichdi/rotis.

Onion Tomato Raita (Pyaz Tamatar Raita) Recipe

onion tomato raita

For this you will need

1 Onion
1 Tomato
1 Green chilli (optional)
1/4 cup chopped Coriander leaves
1 cup yoghurt/curd
Salt to taste

Method of preparation

Finely chop onion, tomato and coriander leaves.
If you are using green chilli, cut green chilli lengthwise.
In a small bowl, take the curd and beat it till it takes a smooth consistency.
Add the chopped onions, tomatoes, green chillies and coriander leaves.
Add required amount of salt.
Serve with biryani or pulao or any variety rice or rotis.

I wanted to make a quick gravy as a side dish for chapattis and decided on making this potato and tomato gravy. This urulaikilanga thakkali (in Tamil) gravy is easy to make and can be cooked very fast.

Quick Aloo Tamatar Curry (Quick Potato and Tomato Gravy) Recipe

quick aloo tamatar gravy

For this you will need

2 medium-sized Potatoes
1 Tomato
1 tsp Mustard seeds
1 tsp Fenugreek seeds (methi seeds)
1 tsp split black gram dal
1 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
2 dry red chillies
Salt to taste
A pinch of Asafoetida
A few Curry leaves

Method of preparation

Par-boil potatoes and chop them into small cubes.
Chop the tomato
In a pan, heat about 1 tbsp oil.
Add dry red chillies and mustard seeds.
When mustard seeds crackle, add asafoetida, methi seeds, split black gram dal and fry till they brown.
Now add the tomato and curry leaves. Fry for some time till tomatoes are mashed.
Then add potatoes along with turmeric powder, red chilli powder, coriander powder and salt.
Add about 1 cup water or required quantity to make it into a gravy.
Bring to a boil and once you get the required consistency of the gravy, remove and serve hot with rotis/chappatis.
Serve hot with any rice dishes.