Creamy Onion & Green Chili Raita Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Creamy Onion & Green Chili Raita Recipe – Authentic Indian Side Dish

Hey everyone! If you’re anything like me, a good Indian meal needs a cooling raita on the side. It just balances everything out, you know? This Onion & Green Chili Raita is a family favourite – simple, fresh, and bursting with flavour. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s been a staple ever since. It’s the perfect accompaniment to spicy curries, biryanis, or even just enjoyed with some warm rotis. Let’s get into it!

Why You’ll Love This Recipe

This raita is seriously quick to whip up – we’re talking under 10 minutes! It’s incredibly refreshing, especially during warmer months. Plus, it’s a fantastic way to add a little zing to your meal. It’s creamy, tangy, and has just the right amount of heat. Honestly, once you try this, you’ll be making it with every Indian feast!

Ingredients

Here’s what you’ll need to make this delicious raita:

• 150 ml curd (about ¾ cup)
• 1 large onion, finely chopped
• 3 green chilies, deseeded and finely chopped
• 1 tbsp lemon juice
• 1 pinch roasted cumin powder
• 3 sprigs coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Curd: Seriously, use full-fat curd (dahi) for the creamiest, most luxurious raita. It makes all the difference! You can use plain yogurt as a substitute, but full-fat really is best.
• Green Chilies: I usually use Serrano peppers for a good kick, but you can adjust the type depending on your spice preference. Jalapeños are milder, while Thai green chilies will bring the heat! Remember to remove the seeds for less spice.
• Roasted Cumin Powder: Don’t skip roasting the cumin seeds! It transforms the flavour from a little bland to wonderfully earthy and aromatic. Just dry roast them in a pan for a couple of minutes until fragrant, then grind them. Trust me, it’s worth the extra step.

Step-By-Step Instructions

Alright, let’s make some raita! It’s super easy, I promise.

1. First, whisk the curd in a bowl until it’s smooth and creamy. No lumps allowed!
2. Next, add the finely chopped onions and deseeded green chilies to the curd.
3. Now, squeeze in the lemon juice for a lovely tanginess.
4. Sprinkle in that gorgeous roasted cumin powder – it smells amazing, right?
5. Fold in the chopped coriander leaves for a burst of freshness.
6. Season with salt to taste and give everything a good mix.
7. Finally, chill the raita in the fridge for at least 30 minutes before serving. This lets all the flavours meld together beautifully.

Expert Tips

Here are a few little tricks I’ve learned over the years:

• For an extra smooth raita, you can strain the curd through a muslin cloth for about 30 minutes before using it.
• Don’t be afraid to adjust the amount of green chilies to your liking.
• A little pinch of chaat masala at the end adds a lovely zing!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Raita Adaptation: My friend, who’s vegan, swears by using a good quality plant-based yogurt. Coconut yogurt works particularly well!
• Spice Level Adjustments: If you’re not a fan of heat, use milder green chilies or reduce the quantity. You can even skip them altogether!
• Regional Variations: My aunt always adds grated cucumber to her raita, which is super refreshing. Some people also like to add a handful of boondi (tiny fried chickpea flour balls) for a bit of texture.

Serving Suggestions

This raita is incredibly versatile! It’s amazing with:

• Biryani
• Spicy curries (like Vindaloo or Madras)
• Tandoori dishes
• Warm rotis or naan
• Even as a dip with vegetable sticks!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The flavour might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

What is the best type of curd to use for raita?

Full-fat curd (dahi) is definitely the way to go for the creamiest texture.

Can I make raita ahead of time?

Yes, you can! It actually tastes better after it’s had a chance to chill and the flavours have melded.

How do I adjust the spice level of this raita?

Use milder green chilies, reduce the quantity, or remove the seeds.

What can I serve with Onion & Green Chili Raita?

Pretty much anything! It’s a great accompaniment to spicy Indian dishes.

Can I use dried coriander leaves if fresh aren’t available?

While fresh coriander is best, you can use dried in a pinch. Use about 1 teaspoon of dried coriander for every 3 sprigs of fresh.