Onion Raita Recipe – Authentic Indian Yogurt Dip for Biryani

Last Updated on 2 months by Neha Deshmukh

Onion Raita Recipe – Authentic Indian Yogurt Dip for Biryani

Hey everyone! If you’re anything like me, a good biryani or pulao needs a cooling, refreshing sidekick. And honestly, nothing beats a simple, perfectly made Onion Raita. I remember the first time I made this – it was for a potluck, and it disappeared within minutes! It’s become a staple in my kitchen ever since, and I’m so excited to share my go-to recipe with you.

Why You’ll Love This Recipe

This Onion Raita isn’t just a side dish; it’s a flavor balancer. The cool yogurt beautifully cuts through the spices of Indian meals, and the crunchy onions add a lovely texture. It’s incredibly easy to make, requires minimal cooking (basically none!), and comes together in under 10 minutes. Plus, it’s super versatile – you can adjust the spice level to your liking and even make it vegan!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup thick curd / yogurt
• 1 medium-sized onion
• 1 green chili
• 0.5 tablespoon coriander leaves (about a small handful)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using thick yogurt is key here. We want a raita that’s creamy and holds its shape, not watery. If your yogurt seems a little thin, you can strain it through a muslin cloth for about 30 minutes to remove excess whey.

Now, about those onions! Traditionally, onions are finely chopped for raita in some regions, while others (like my family!) prefer them thinly sliced. Slicing gives a bit more crunch, which I personally love. The salt soak is important, so don’t skip it! It mellows the onion’s bite and removes excess moisture.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, peel and thinly slice your onion. Place the slices in a bowl and add a generous pinch of salt. Give it a good mix and let it sit for about 10 minutes. This is where the magic happens – the salt draws out the moisture, making the onions less pungent and the raita less watery.
2. After 10 minutes, give the onions a good squeeze to release all that liquid. Seriously, don’t be shy! You want to strain them thoroughly.
3. In a mixing bowl, whisk your yogurt until it’s nice and smooth. No lumps allowed!
4. Now, add the strained onions, finely chopped green chili (adjust to your spice preference!), and chopped coriander leaves to the yogurt.
5. Give everything a good mix, and then taste! Add salt as needed. Remember, you already salted the onions, so go easy at first.
6. Finally, pop it in the fridge for at least 30 minutes to let the flavors meld. Chilling it makes it even more refreshing!

Expert Tips

Want to take your Onion Raita to the next level? Here are a few of my secrets:

• Consistency is key: If your raita is too thick, add a tablespoon of milk or water at a time until you reach your desired consistency.
• Fresh coriander matters: Use bright green, fresh coriander leaves. They add so much flavor! If they look a little wilted, they won’t have the same punch.
• Don’t overmix: Overmixing can make the yogurt watery. Gently combine the ingredients.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Raita: Swap the yogurt for a plant-based alternative like cashew yogurt or soy yogurt. It works beautifully!
• Spice it up: My friend loves adding a pinch of red chili powder or a finely chopped Serrano pepper for extra heat.
• Quick Raita: Short on time? Skip the onion soaking step! The raita will be a little more pungent, but still delicious.
• Summer Cooling Raita: Grate in half a cucumber for an extra cooling and refreshing twist. My mom always makes this during the hot summer months.

Serving Suggestions

While Onion Raita is a classic pairing with Biryani and Pulao, don’t limit yourself! It’s also fantastic with:

• Parathas (Indian flatbreads)
• Kebabs
• Spicy curries – it’s the perfect cooling counterpoint!
• Even as a dip with veggie sticks.

Storage Instructions

Leftover Onion Raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly (it might become a little thinner), but it will still taste great.

FAQs

Let’s answer some common questions:

How long can Onion Raita be stored in the refrigerator?
Up to 2 days in an airtight container.

Can I make Onion Raita ahead of time?
Yes, you can! In fact, letting it sit for a few hours (or even overnight) allows the flavors to develop even more.

What type of yogurt is best for Onion Raita?
Thick, full-fat yogurt is ideal. Greek yogurt also works well.

Why do you soak the onions in salt?
It mellows the onion’s bite and removes excess moisture, preventing a watery raita.

Can I use red onions instead of white onions?
You can, but red onions have a stronger flavor. If you use red onions, soak them for a little longer (around 15-20 minutes).