Onion raita is a common side dish in India used as condiment for mainly biryani. Learn how to make it perfectly with video, step by step photos.
To begin with, this raita is actually more of a south Indian style where we do not add any powders like roasted cumin or red chilli.
Before, I used to make it plainly just by mixing red onion, curd and salt. But once I had it in a friend's place along with biryani. In other words, it tasted awesome and desi. I requested her to describe how to make it taste so.
In fact she too was kind enough to share and the main thing I picked up from her was slicing the onion in a mandoline slicer. Both for raita and biryani she uses the technique so that onion is sliced uniformly.
Curd - Use fresh, flavorful homemade curd (plain yogurt if you want to buy in shop) for best results.
Onion - Obviously, I love Indian onion best as I am used to it. It's flavorful, pungent as well as tastes best in curd. But red onion, yellow, white all work to be more generic.
I also love coriander, tomato and a green chilli in my raita as all these adds up flavor and taste.
Other ingredients like carrot and cucumber can be added along. But makes sure onion is more.
One thing I follow always is, never store onion raita. I prepare before serving and finish as soon as possible.
Somehow, I always end up sick in food poisoning if I consume old onion raita. It happened first when I was in hostel. From then, I never consume onion raita outside, in hotels/ restaurants as we never know when they prepared it.
So if you ask me if we can store onion raita in fridge, I strongly recommend to avoid refrigeration.
🍛 Serving suggestion
This is my go to side dish for Biryani, tomato rice and other recipes like kothu parotta, chilli parotta, kaima idli etc.
Is video more your thing? Watch quick video here.
💭 Top tip
- My secret to best onion raita is slicing onion using mandoline slicer.
- Using a dash of cream or a little of milk to thin instead of water balances the taste as it adds a sweet touch as well as richness. Raita won't be too sour as well.
- Mixing onion with a dash of salt first will bring out best flavor as well as soften the onion.
- The consistency purely depends on one's wish. Some people like it creamy and thick, while others like on runny side. So adjust it by adding water or milk to bring to desired consistency.
💬 Related posts
Onion raita recipe | How to make onion raita
- 1 Onion
- ½ cup Curd
- 1 tablespoon Cream or ¼ cup milk
- 1 Green chilli slit
- ½ Tomato deseeded, chopped finely
- 2 tablespoon Carrot chopped
- 2 tablespoon Coriander leaves chopped
- Peel and wash onion. Cut into two and remove the dried thick part on the top.
- Take a mandoline slicer, hold the onion vertically. Slice the onion. Crush gently to separate the petals.
- In a mixing bowl, place sliced onion, little salt. Mix and keep aside for 5 mins. This softens onion, brings out the flavor well as it sweats.
- Take curd (plain yogurt) in a mixing bowl. Beat smoothly using a whisk.
- Mix in the sliced onion, finely chopped tomato, carrot, coriander, green chilli, required salt, cream (or milk if adding) and mix well.
- Adjust the consistency as needed using water/ milk.
- Consume onion raita fresh, don't store the leftovers.
- Using milk or cream balances the taste as well as adds richness.
- Green chilli and coriander adds flavor too.
- If you want you can skip carrots, add cucumber.
📸 Stepwise photo
1.First peel and wash onion. Cut into two and remove the dried thick part on the top.
2. Then, take a mandoline slicer, hold the onion vertically. Slice the onion and crush gently to separate the petals.
3. After that, in a mixing bowl, place sliced onion, little salt. Mix and keep aside for 5 mins. This softens onion, brings out the flavor well as it sweats.
4. Following that, take curd (plain yogurt) in a mixing bowl. Beat smoothly using a whisk.
5. Then mix in the sliced onion, finely chopped tomato, carrot, coriander, green chilli, required salt, cream (or milk if adding) and mix well.
6. Finally, adjust the consistency as needed using water/ milk.
Serve with Biryani as I did, the classic combo.