Tomato, Cucumber and Yogurt Kichadi/Raitha Recipe

Yields: 3 cups
Preparation Time: 5-10 Minutes

Cucumber – 1/2 (enough to yield 1/2 cup when chopped)
Tomato – 1 small (enough to yield 1/2 cup when chopped)
Green chillies – 1 to 2 nos (as per spice requirements)
Grated Coconut – 1 to 1 1/2 tbsp
Yogurt (beaten; not too thick) – 1 1/2 cup
Salt as per taste

Oil – 1 tsp
Mustard Seeds – 1tsp
Coriander/Cilantro Leaves (Chopped) – 1/2 tbsp


  1. Wash the cucumber.
  2. Peel the skin.
  3. Chop the cucumber into tiny 5 mm pieces and keep aside.
  4. Wash the tomato.
  5. Chop the tomato into tiny 5 mm pieces and mix with the cucumber.
  6. Grind the green chillies and coconut together with a little yogurt to make a paste.
  7. Add the green chilli paste to the chopped cucumber and tomato.
  8. Add the rest of the yogurt to the cucumber and tomato.
  9. Add salt and keep aside.
  10. Heat oil in a small pan or tempering vessel.
  11. Add mustard seeds to oil.
  12. Once the mustard seeds splutter, season the yogurt mixture with it.
  13. Garnish with chopped coriander/cilantro leaves.
  14. Serve.


Serve this as one of the items in a traditional plantain leaf spread or as a side dish for rice items.


  1. Persian cucumbers taste best for this dish.
  2. You can also add a little ginger to the green chili paste to give added spice.

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