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
- 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
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 .
Serve onion raita cold or at room temperature.
- 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.
Serving: 3servings | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 73mg | Fiber: 2g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg