Onion Raita is a simple and creamy side dish made using onion, curd, green chilies, coriander leaves and salt. It is mostly served with biryani, pulao, paratha and even plain rice. This is very popular in hotels and restaurants as a side dish for biyani. This is cooling, little crunchy and has a refreshing taste. Recipe included with step by step pictures and video.
Onion Raita is very easy and simple to make but when made the right way only, it tastes so good. It goes really well with spicy gravies and rice dishes. It tastes too good with hot rice and makes the meal complete. This raita is little different because onions are rested with salt before adding. That small step changes the whole taste.
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About Onion Raita
Onion Raita is a basic Indian raita that is common in many homes. It is made by mixing sliced onion with whisked curd and few simple ingredients. No biryani is complete without raita by the side. Onion Raita is called Vengaya Thayir Pachadi in tamil and Perugu Pachadi in Telugu and Pyaz ka Raita in Hindi.
There is no cooking needed and still it tastes very good. Mostly it is paired with biryani or pulao. The curd cools down the spice from biryani and gives balance to the meal. The variations include onion tomato raita, onion cucumber raita, onion mint raita, cucumber onion tomato raita etc but the one I am sharing is a very simple onion raita which is the best side dish for biryani.
The texture of onion raita is creamy with slightly soft and crunchy onion pieces. Onion gives a slight crunch and curd makes it cooling. When onion is rested with salt, the strong taste reduces. This makes the raita smooth and easy to eat and lighter on stomach, even kids like this because of its creaminess from the curd and mild spice.
There are many small variations you can try like adding roasted jeera powder, tiny pinch of sugar for balance, or using mint leaves instead of coriander. Even small changes give different flavor. It is quick and always works. Even when guests come, this raita is easy to make and always suits the menu.
I usually make this on weekends when biryani is on the menu. Sometimes I even make it for lunch with plain rice. I make this quite often because it takes very less time and no cooking needed at all. Gugu is fond of onion raita and needs it when I make biryani.
Onion Raita Video
Onion Raita Ingredients
- Thick curd / yogurt - I have used this as the base of the raita, it makes everything creamy and cooling. Fresh thick curd works well. Curd should not be runny it should be thick.
- Onion - I have used big onion sliced thin for crunch and mild sweetness. You can also use shallots too. I cut into thin slices you can use slicer to slice it too.
- Green chilli - I added this for mild spice. It balances the bland curd taste. You can reduce or skip if you don't want spice.
- Coriander leaves - I added this for fresh smell and light flavor. It also gives freshness to the raita.
Why This Recipe Works
- It is very easy and uses only basic ingredients from kitchen.
- This recipe cools down spicy food and makes meal balanced.
- Softened onions make the raita mild and not too sharp.
- It takes very less time and no cooking is needed.
- You can change it easily by adding veggies or spices.
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How to make Onion Raita Step by Step
1.Take 1 medium sized onion, peel the skin cut into half and slice it lengthwise as thin as possible. You can use a mandolin slicer to slice it thin too.
2.Separate the layers.
3.Transfer to a bowl, add salt to taste and mix it well. Check before adding if onions let out too much water strain and then add it to curd, else you can add it as such as I did.
4.Take 1 cup thick curd in a bowl. Whisk it well until smooth and creamy.
5.Add onion, 1 green chili finely chopped and 1 tablespoon coriander leaves.
6.Mix it well.
Onion Raita is ready!
Expert Tips
- Cutting onion - Cut onion lengthwise as thin as possible. You can use slicer to slice it thin too.
- Mixing with salt - I add salt and rest onions before mixing, this removes raw smell and excess water. Try not to skip this step.
- Curd texture - I usually use thick fresh curd so the raita does not turn watery. Do not use runny curd.
- Gentle mixing - Mix everything gently once onions are added. Over mixing will spoil texture and curd may turn runny.
- Extra taste - You can add very little roasted jeera powder or chaat masala. Dont add too much as it will overpower the raita.
- Add ons - You can also add pomegranate or cucumber if you like. You can also add finely chopped tomatoes and carrot.
Serving and Storage
Serve them hot with biryani, veg pulao, or masala rice. This goes well with spicy gravies and dry curries also. Always serve onion raita fresh for best taste. Store leftover in refrigerator and use within one day. Mix once before serving again.
FAQS
1.Can I skip green chilli in onion raita?
Yes you can skip it fully. The raita will still taste good and stay mild for kids and elders.
2.Can I make onion raita in advance?
You can make it few hours earlier and keep in fridge. Mix well before serving and check salt once.
3.Why my onion raita becomes watery?
This happens if onion lets out too much water. In that case check and strain water then add it to curd.
4.Can I add other vegetables to this raita?
Yes you can add chopped cucumber or tomato or even carrots. Make sure they are fresh and finely chopped.
5.Which curd is best?
Fresh thick curd works better. Very sour curd will change the taste and wont taste nice.
If you have any more questions about this Onion Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Onion Raita Recipe
Ingredients
- 1 medium sized onion
- 1 cup thick curd
- 1 small green chilli finely chopped
- 1 tablespoon coriander leaves finely chopped
- salt to taste
Instructions
- Take 1 medium sized onion, peel the skin cut into half and slice it lengthwise as thin as possible. You can use a mandolin slicer to slice it thin too.
- Separate the layers.
- Transfer to a bowl, add salt to taste and mix it well.
- Take 1 cup thick curd in a bowl. Whisk it well until smooth and creamy.
- Add onion, 1 green chili finely chopped and 1 tablespoon coriander leaves.
- Mix it well.
- Onion Raita is ready!
Video
Notes
- Cutting onion - Cut onion lengthwise as thin as possible. You can use slicer to slice it thin too.
- Mixing with salt - I add salt and rest onions before mixing, this removes raw smell and excess water. Try not to skip this step.
- Curd texture - I usually use thick fresh curd so the raita does not turn watery. Do not use runny curd.
- Gentle mixing - Mix everything gently once onions are added. Over mixing will spoil texture and curd may turn runny.
- Extra taste - You can add very little roasted jeera powder or chaat masala. Dont add too much as it will overpower the raita.
- Add ons - You can also add pomegranate or cucumber if you like. You can also add finely chopped tomatoes and carrot.
Meena Srinivasan
Simple and quick. Perfect match for your Chettinadu Biriyani, you posted last week. If we keep cut onion with salt, whether colour will change little? Is it okay? As usual your pictures are tempting to make and eat but today is Ekadasi can't eat onion, waiting for sunday.
SHARMILEE J
No the color will not change, I usually follow this method for making onion raita
Meena Srinivasan
Thank you Sharmi