Onion Raita is one of the most simple raitas made in Indian cuisine. The creamy yoghurt has a crunch of onion and zing of the green chilly.
I had never made just Onion Raita, and when I made the Chettinad Wedding Spread, I found it was one of the simple side dishes on the menu. I remember I did add a bit of tomato. Since I did not click the Raita pics, I naturally made it again. This time I browsed a lot about the authentic Onion Raita. I must have read countless recipes for it, each different, with many variations, but most had just Onion, yoghurt, green chilly, coriander leaves, and salt.
Variations that can be made –
Onion Tomato Raita
Onion, Carrot, Tomato Raita
Onion, Cucumber, Tomato Raita
There was a version with coconut, green chilly all made into a paste and added to the creamy whipped beaten yoghurt, while some recipes had pomegranate pearls. I am planning to make all variations very soon but for today it is simple Onion Raita.
Onion Raita is generally served with Biryanis and Pulaos, but of course, it can also be a part of your thali meal or even a regular everyday meal. Some people might get pushed off due to the pungency in onions, but we can always deal with that. One can slice the onions and rinse them two-three times and then keep them in ice-cold water for the crunch. You can also sprinkle some salt over the onions and then rub them and wash them, but these become limp, though the raita still maintains its unique flavour. Some finely chopped green chillies add a little sharpness and I simply love it, and if you are not fond of them you can pound the chillies or completely omit them. I have added just salt, and no other spices, this actually brought out the onion flavour in the raita.
I served it with a simple everyday Vegetable Pulao and we totally enjoyed this crisp, crunchy and creamy raita.
Recipe Inspiration: Here
½ cup onions thinly sliced
1 cup fresh curd
2 green chillies, finely chopped
1 tbsp coriander leaves chopped
Salt to taste
Mint leaves ( optional )
Peel the onions and wash them under running water.
Slice them. finely.
Chop the green chillies and coriander.
Whisk the curd, till creamy, adjust the consistency by adding water. ( I added just 2 tbsp’s ).
Add salt coriander leaves, green chillies and onions.
Garnish with mint and serve as a side dish with pulao, biryani or even with your regular meal.
Here are the recipes under the A – Z series of Thali Recipes –