Wash and finely chop 2 medium-sized tomatoes (approximately 200 grams) and keep them aside.
In a bowl, whisk 250 grams of fresh curd (dahi) until smooth and creamy.
Add the chopped tomatoes to the whisked curd.
Finely chop 1 green chili and a handful of fresh coriander leaves (approximately 10 grams) and add them to the mixture.
Add 1/2 teaspoon of roasted cumin powder (jeera powder), 1/4 teaspoon of black salt (kala namak), and salt to taste. Mix well.
Refrigerate the tomato raita for 30 minutes to allow the flavors to blend.
Before serving, garnish with a few more chopped coriander leaves.