Onion raita recipe for biryani, masala rice, parotta etc. A simple yet delicious side dish to go with Indian meals. Raita means salad with yogurt and it is a very popular accompaniment for spicy rice varieties in India.
Here finely chopped onions are mixed with creamy yogurt and few other ingredients. Easy, no oil and no cook side dish in 10 minutes, vegetarian and gluten free.
For more raita recipes please check basic raita, aloo raita, bhindi raita, cucumber raita, beetroot raita.
What Is Raita?
Raita is a yogurt based salad similar to tzatziki, popular in Indian & Pakistani Cuisine. With thick creamy curd as base, one could make so many raita recipe.
Fruit raita, boondi raita, onion tomato raita, burani raita, mint raita are few very popular varieties along with this onion raita.
It is easy to make raita recipe, all you need are very good quality fresh curd and few simple ingredients. This onion raita is the most popular one in restaurants as well as in Indian households.
Usually in Indian restaurants this onion raita is served with biryani, chilli parotta, brinji and ghee rice.
At home I make a raita mostly everyday for my daughter as she prefers it more than curd rice. Most of the days it will be a mixed veg raita with onion, carrot and tomato. It is one of the favorite home recipes.
On days when I make paneer pulao or masala rice, this onion raita will be requested specifically.
It is super easy to make this raita with onion. Chopping the onion finely is the only time consuming part especially if you make in large quantities.
I use a mini chopper or food processor to make this recipe, depending on the volume, so it gets ready in no time.
It is a very healthy, cooling and light side dish perfect to balance and offset the heat from spicy dishes like biryani. If you have fussy eaters that wouldn’t eat curd, this is a delicious way to include it in their meal.
This Onion Raita Recipe
is yummy with biryani
is flavorful, tasty.
easy to make
no cook
vegetarian and gluten free
Ingredients
Onions– I always use red onions for this recipe. If you prefer mild flavor you can use yellow or white onions. For a well blended creamy raita, chop the onions very finely.
Curd– Plain well set thick yogurt is what you need to make best raita. If it is watery or not fresh, the taste of raita will be spoiled.
Green chilies– We love finely chopped green chilies in this recipe. If you are making for very small kids you can skip green chilies and add powdered peppercorns instead.
Coriander leaves- My favorite herb to add in this recipe. Finely chopped coriander or cilantro leaves elevates the flavor and taste of this dish in leaps and bounds.
Spices and Seasoning- usually in restaurants these spices are not added in this raita.I add as we like the taste. I add a small pinch of garam masala powder or chaat masala powder to enhance flavor.
Pro Tips
Use fresh and well set curd to make raita always.
Also make sure to use very fresh curd that is not sour and whisk it very well.
The proportion of onion to yogurt is very important in this recipe. If you add more onions the raita will not be creamy and the texture will change.
Instead of coriander leaves you can also mint leaves.
You can add chopped tomatoes to this and make onion tomato raita.
I sometimes add minced ginger or 1/2 teaspoon ginger juice to this raita. You can also use lemon juice also.
For best taste serve as soon as you make it, else keep it refrigerated. Stays good for a day. Do not store more than that.
Serving Suggestions
This dish goes very well with biryani. Biryani with raita is the most favorite and popular combo.
This onion raita recipe also goes very well as side dish with veg pulao, paneer biryani, aloo paratha, methi paratha, masala rice, tomato bath etc.
How To Make Onion Raita For Biryani?
Rinse and peel the outer cover of the onion. Rinse again and chop finely. You can use a food processor for uniform and quick chopping. Also finely chop the coriander leaves and green chillies. Place the chopped ingredients in a wide bowl.
Whisk the curd very well and add to the chopped ingredients. Mix well.
Add salt, chili powder, chaat masala powder.
Mix well. Serve onion raita cold or at room temperature.
I hope you will try recipe and enjoy as much as we did.
Onion Raita
1 CUP = 250 ml
Ingredients
- 1 large onion 1/2 cup finely chopped
- 1 cup thick fresh yogurt
- 2 green chilies very finely chopped
- 2 tablespoons coriander leaves finely chopped`
- 1/2 teaspoon red chili powder
- 1/4 teaspoon chaat masala powder
- salt to taste
Instructions
- Rinse and peel the outer cover of the onion. Rinse again and chop finely. You can use a food processor for uniform and quick chopping. Also finely chop the coriander leaves and green chillies. Place the chopped ingredients in a wide bowl.
- Whisk the curd very well and add to the chopped ingredients. Mix well.
- Add salt, chili powder, chaat masala powder .
- Mix well.
- Serve onion raita cold or at room temperature.
Notes
- Use fresh and well set curd to make raita always.
- Also make sure to use very fresh curd that is not sour and whisk it very well.
- The proportion of onion to yogurt is very important in this recipe. If you add more onions the raita will not be creamy and the texture will change.
- Instead of coriander leaves you can also mint leaves.
- You can add chopped tomatoes to this and make onion tomato raita.
- I sometimes add minced ginger or 1/2 teaspoon ginger juice to this raita. You can also use lemon juice also.
- For best taste serve as soon as you make it, else keep it refrigerated. Stays good for a day. Do not store more than that.
- Nutrition values are rough estimate.
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