If you are a fan of curd/ yogurt, you would simple love this amazingly delicious recipe of Roasted Tomatoes dunked in Curd. Made by slowly roasting fresh tomatoes drizzled with olive oil and black pepper, pink salt, topped with mint and coriander leaves, this savory yogurt is a quick side dish to rice or finger food.
Roasted Tomatoes with Curd is a gluten-free recipe of curd that is flavored with spices like black pepper, Pink salt, and roasted Cumin powder and is garnished with fresh mint leaves with a hint of olive oil.
It's a variation to classic Indian recipe of Tomato Raita recipe. While in Tomato Yogurt, the fresh and raw minced tomatoes are added, this recipe involves baking or roasting tomatoes coated with olive oil, black pepper slowly in OTG or oven.
The melting flavor of tangy tomatoes, the mild sourness in the curd and the savory spices make a perfect tomato yogurt dip that is super easy to make and can be had with rice or toasted bread.
Being an Indian, I have made and tried several Curd or Dahi Recipes: Plain Dahi, Raita with Tomato, onion, boiled potato, Bathua, Carrot, Cucumber and Mishti Doi.
Why Would You Love This Recipe?
- Savory Healthy Dip that goes well with toasted bread, finger snacks and rice.
- Quick and easy recipe.
- Easily made into Vegan.
- Kids Friendly.
- Weight-Loss Friendly.
- Simple Ingredients from pantry.
- The Best Roasted Tomato Curd Recipe Ever!
Ingredients
- Plain Curd-
- Tomatoes-
- Black Pepper-
- Pink Salt-
- Cumin Powder-
- Mint Powder(Optional)-
- Fresh Coriander and Mint Leaves-
What Is Indian Raita?
Raita is an Indian Yogurt that is not plain. The plain Yogurt is called Dahi in India. When we add minced raw veggies to it, it becomes very flavorful and then it is called Raita!
The addition of Pink Salt (Kala Namak), Roasted Jeera Powder (Cumin), Black Pepper, and dried mint powder makes it more delicious. To make it a bit spicy, you may add green chilies to it too. If you are scared and can't have chilies, either use the red chilly powder or put green chili in a tea strainer and dip the strainer in curd for an hr or so. The curd will absorb the chili from it and you would enjoy it too!
Curd Vs Yogurt
In India, we use curd or Dahi. The west calls it Yoghurt or Yogurt. Dahi is made by boiling milk, then cooling it off till it's warm. Add already stored dahi (around 1 teaspoon in 1-liter milk) to warm milk. Mix well. Keep it in a warm place. In summers, the curd gets ready in as early as 5 hours, whereas winters take a longer time around 12 hours. Also, ensure to wrap the bowl with a woolen sweater or shawl so that heat is retained in it.
Yogurt is made by the bacterial fermentation of milk.
Variations
- Vegan Curd - You may easily swap
Is Homemade Curd Good for Weight-Loss?
If you are on a weight-loss regime, the curd is definitely your best friend. I remember having one paratha with 2 bowls of curd in the morning and being full till lunch.
The probiotic in curd gives you a healthy gut and improves your metabolism. I can say this about homemade curd only as we always had that. I am not sure what really goes in the market curds.
You may try using low-fat milk to make curd at home. This would give you low-fat curd, which won't have any cream layer to it.
Curd is a healthy substitute for cheese and mayonnaise. You may hang it overnight to get rid of extra water and it becomes really creamy for making a dip, sandwich, or stuffing it in any snack!
Rich in calcium, Vitamin B2, Vitamin B12, zinc, curd reduces high blood pressure, strengthens bones, and aids in boosting immunity. It has amazing benefits when applied to the skin as it's a natural moisturizer.
Recipe Insights
Coming to the recipe details, I tried making tomato raita and this time instead of using raw tomatoes, I sliced them up and baked them in Olive oil with a little salt and black pepper.
You may add some salt, black pepper, Roasted Cumin Powder in curd. Stir the curd well so that it's not lumpy. We use Madhani for that. It's our wooden handheld churner. Top it with a layer of baked tomatoes and add mint and coriander leaves for garnishing.
What to Team This Curd with?
The curd can be had with any of your daily meals. The best is to have it plain with stuffed paratha. We in India have it as plain with paratha and as Raita in meals. The other options are to have it with Veg Pulao/ Rice, Jeera Rice, or have it with salad.
Stories from Kitchen
Belonging to a family of curd lovers, we had it in winters too. Mom would make sure that one large pot is ready while the other is in making. While summers are easy to make curd, winters are challenging and mom would wrap it in layers of blanket to keep it warm and go maintain warmth. Born in a Punjabi family meant that every Sunday was dedicated to hair and my mother would really soak my hair up in curd and won't bother how difficult it can be for others around to breathe.
What are your plans to use curd? I would love to hear from you and might get some new inputs and if I really use your recipe tips, I would mention you on the blog for sharing your inputs!!
You may also like-
More Weight-Loss Easy Recipes:
- Mushroom Soup Without Cream {Healthy & Vegetarian}
- Low-Calorie Beetroot Soup {Vegetarian & Healthy}
- Easy Thai Vegetable Soup with Coconut Milk
- Mashed Potato Salad with Green Mung Beans {Vegetarian, Weight-Loss, No-Mayo}
- Roast Pumpkin And Spinach Salad {Vegan, Gluten Free}
- Mediterranean Chickpea Salad {Creamy, Vegetarian}
If you make this recipe, share the image of it on our Instagram account @veg.buffet or Twitter account @vegbuffet
Baked Tomatoes with Curd
Ingredients
- 2-3 medium tomato
- 1.5 cup fresh curd
- 2 teaspoon black pepper
- 2 tsp Kala Namak can use plain salt as well.
- 1 tablespoon olive oil
- 3 twigs few mint leaves
- 1-2 twigs few coriander leaves
Instructions
- Gather all ingredients. Wash tomatoes and leaves under running water.
- Slice up tomatoes into average thickness.
- Take a baking tray and apply gently some olive oil on it.
- Line up tomatoes on the baking tray and keep a safe distance as when we bake it in OTG its juice will ooze out. Sprinkle little salt, olive oil and black pepper on tomatoes.
- Pre-heat OTG at 100 degrees for ten min and then bake the tomatoes at 200 degrees for 5-10 min. Keep checking and once they look squeezed out and shrunken, you may switch off the OTG. If you like charred tomatoes, you may bake more till the tomatoes turn black. I avoid that as my family prefers the non-charred ones.
- While tomatoes bake, you may smooth out the curd using a whisk. I use Maddani for it. Add little salt and black pepper and mix well.
- Tomatoes are done and they look so beautiful!!
- Your delicious curd is ready!!! Enjoy with bread or rice!
Notes
- The Curd used in this recipe is homemade fresh curd. The same recipe can be used for Market curd. Though the taste may not be exactly the same. This is because the homemade curd is a bit sour naturally which may not be the case with market ones.
- You may also grind baked tomatoes and add them to the curd. This would make this recipe a Tomato Yogurt dip!
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2-3 | |
| Amount per serving | |
| Calories | 168 |
| % Daily Value* | |
| Total Fat 9.6g | 12% |
| Saturated Fat 3.7g | 19% |
| Cholesterol 16mg | 5% |
| Sodium 430mg | 19% |
| Total Carbohydrate 7.3g | 3% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 2.7g | |
| Protein 14.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 78mg | 6% |
| Iron 1mg | 4% |
| Potassium 322mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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