Onion Raita Recipe is a simple refreshing raita recipe. It is made by whisking yogurt and adding sliced onions along with green chilies to add heat to the raita. It is finished with fresh coriander and mint leaves to add some freshness. Serve it along with a biryani of your choice.
The crunch of raw onions in cold whisked yogurt is like a blast of freshness that offsets the spice and heat perfectly. Ultimately, the contrast of flavors and textures works so well. It’s quite a sensory experience, to be honest!
The refreshing taste of this raita and super simple recipe will have you making this one again and again. Apart from biryani and pulao, onion raita pairs really well with parathas, sabzi, roti, and tomato rice too.
Ingredients for Onion Raita
- 1 cup Curd (Dahi / Yogurt)
- ½ Teaspoon Roasted Jeera Powder
- 1-2 Green Chilli, finely chopped
- ¼ Teaspoon Sugar, optional
- ¼ Teaspoon Chilli Powder, optional
- Salt to taste
Instructions for Onion Raita
- Whisk the curd till it is soft and smooth and free of lumps. You can add a few tablespoons of cold water to thin it out a bit.
- To begin making the Onion Raita Recipe, slice the onions and chop the green chili, and mint leaves.
- Add the salt, sugar, and Roasted Jeera Powder, and chili powder to the yogurt and whisk.
- Now add mint leaves, green chili, coriander leaves, and chopped onion.
- Mix well to combine.
- Transfer into a serving bowl and serve.
Serving Suggestions
Serve with a main dish of your choice.
You can also serve this Onion Raita Recipe along with Ambur Star Chicken Biryani Recipe or Chettinad Mint Potato Biryani Recipe and Mirchi Ka Salan Recipe for a simple Sunday lunch.
Serve this raita as a side dish with vegetable curries, lentils, roti, naan, and even parathas. They also go great with rice dishes like biryani, pulao, khichdi, lentils and steamed rice (dal-chawal), etc.
Storage suggestions
The leftover raita can be stored only for a day in a refrigerator. These raitas are best had fresh and the taste changes when you refrigerate it. So, only make quantities that can be finished in one day.
Tips and Variations
- Mint helps add freshness and herbiness to this raita
- Make onion raita with Indian yogurt or dahi. Do not use flavored yogurt or Greek yogurt.
- The use of spice powders can be skipped or altered according to personal taste preferences.
- The recipe can be doubled or tripled as per your requirements.
FAQs For Onion Raita
- Why is roasted cumin powder necessary for these recipes?
The raita gains a lovely earthy and nutty flavour from the use of roasted cumin powder or bhuna jeera powder. It aids in digestion as well. Consequently, for these recipes, the suggested.
- Is it okay to serve the raita warm or cold?
The two finest ways to enjoy raita are chilled or right away at room temperature. Once the raita is prepared, it is best to chill it because room temperature storage of the curd might cause it to become more sour.
- How is powdered roasted cumin made?
In a skillet or pan, dry roast around 1⁄2 cup of cumin seeds (or however much you choose) until aromatic. When cooled, use a spice grinder to grind into a fine powder. Put the dried, roasted cumin powder in an airtight container or jar and keep it somewhere cool and dry.
Nutrition
| Calories | 194kcal |
| Fat | 13g |
| Sodium |
767mg
|
| Potassium |
mg
|
| Carbohydrates | 1.2g |
| Protein | 10g |
| Vitamin A |
599IU
|
| Vitamin C |
10mg
|
| Calcium | 71mg |
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