Onion Raita is the most simplest and easiest side dish you can make for your one pot meals like Biryani, Pulao or even as a side dish for Indian Flatbreads.
This is one dish that can be done with just 3 ingredients or you can elaborate by adding more ingredients to enhance the taste. Though I must have made and showcased Onion Raita in so many of my dishes already, I saw that I don’t have a proper post showcasing this simple dip.
Simplest dish would call for just thick curds/yogurt, onions and salt. Elaborate ones can include green chilies, coriander leaves, tomato bits, sometimes mint along with roasted cumin powder etc.
Today’s version was simple one with just onions,green chilies and coriander leaves. Apart from making it for spicy biryanis, I make this onion raita for all north indian subzis and it tastes excellent along with the rotis and subzijs
When I had thought of the raita theme, I remembered coming across a site that listed 20 plus raitas. That made me feel wow and decided I must prepare or at least document all the raitas I make. Most times, it hardly gets any attention and never gets clicked.
Even as I write this, I remember how I have been at home for the last two months, with WFH and kids having vacation most of this period. Its been hard to manage, somehow we have passed this period. With the lockdown being relaxed from June, I wonder how it will be.
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Ingredients Used and how to make
This onion raita can be done with thick creamy curds/yogurt that is beaten to creamy texture along with salt.
Add onions that are sliced julienne and mixed well with the curds.
For spice, you can add finely chopped green chilies along with coriander leaves.
Make it a couple of hours ahead and refrigerate until serving.
Onion Raita | How to make Onion Raita
- 1 cup Curds / Yogurt
- 1/2 cup Onions julienne
- Salt to taste
- 1 no Green Chilies finely chopped
- Few Coriander Leaves finely chopped
- Take the curds in a bowl and beat it well with salt.
- Wash and slice the onions into julienne
- Add finely chopped green chilies, coriander leaves, and onions to the curds and mix well.
- Refrigerate until serving.