Onion Raita or Vengaya Thayir Pachadi as we call in Tamil is a must sidedish for biryani.The combination of biryani with raita is like match made in heaven and I cannot imagine eating biryani without onion raita.There are many variations to this onion raita but this is the simple one amma usually makes and I am hooked on it too. 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 sidedish for biryani.
Onion Raita Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Beverage | Recipe Cuisine: Indian
Recipe Category: Beverage | Recipe Cuisine: Indian
Thick Curd(Yogurt) – 1 cup
Big Onion – 1 medium sized
Green Chilli -1 finely chopped
Coriander Leaves – 1/2 tbsp chopped
Salt – to taste
Method:
- Peel off the skin of onion and cut the onion into half.Slice each half into thin long strips.Seperate them and transfer to a bowl.
- Add little salt and set aside for 10mins, this is for the water to release.Strain the water before adding it to curd,else it will make the raita watery.Take your curd and whisk it well.
- Add onion,chopped green chillies and coriander leaves and mix well.Adjust salt.
Serve with biryani.
My Notes:
- You can add fresh chopped mint leaves, chopped tomato or chopped cucumber.
- You can add a pinch of roasted jeera powder / chat masala too.
- You can even use hand whisk to blend it together.
- Choose thick fresh curd.
I just love onion raita. It makes Indian Foods more special and delicious. Specially when serve with rice.
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.
No the color will not change, I usually follow this method for making onion raita
Thank you Sharmi