Onion Raita Recipe – Authentic Indian Yogurt Dip with Green Chilies

Last Updated on 2 months by Neha Deshmukh

Onion Raita Recipe – Authentic Indian Yogurt Dip with Green Chilies

Hey everyone! If you’re anything like me, a good meal needs a cooling side to balance out the spices. And honestly, nothing does that quite like a simple, refreshing Onion Raita. I first made this when I was trying to recreate my grandmother’s biryani, and let me tell you, the raita was the star! It’s so easy to whip up, and it just makes everything taste better. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Onion Raita is more than just a side dish; it’s a little bit of comfort in a bowl. It’s quick – seriously, 5 minutes is all you need! – and requires minimal effort. The cool yogurt beautifully complements spicy Indian meals like biryani, pulao, or even a fiery curry. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it’s a fantastic way to use up any leftover yogurt.

Ingredients

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

• ?? cup onions
• 1 cup curd (dahi/yogurt)
• 2 green chilies
• 1 tablespoon coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Choosing the right ones makes all the difference.

• Curd/Yogurt: I prefer using full-fat curd for the richest flavor and creamiest texture. But you can absolutely use low-fat yogurt if you prefer. In India, dahi is often homemade, but store-bought works perfectly fine too! Greek yogurt will give you an extra thick raita, which some people love.
• Onions: Red onions are traditional and give a lovely color, but white onions work just as well. Shallots are also a fantastic option for a milder, sweeter flavor. Depending on where you are, you might find different varieties – feel free to experiment!
• Green Chilies: Serrano or Thai green chilies will give you a good kick. Adjust the quantity based on your spice preference.
• Coriander Leaves: Fresh coriander (cilantro) is a must! It adds such a bright, fresh flavor.

Step-By-Step Instructions

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

1. First, rinse the onions under running water, peel them, and slice them thinly. If you find onions too pungent, you can soak the sliced onions in water for about 30 minutes. This takes away some of the bite.
2. Next, finely chop the green chilies and coriander leaves after giving them a good rinse. Be careful with those chilies!
3. In a bowl, whisk the curd until it’s nice and smooth. Add salt to taste and give it a good mix.
4. Now, drain the onions really well and pat them dry. This is important, so your raita doesn’t become watery. Add the onions, chopped green chilies, and coriander leaves to the curd.
5. Give everything a good stir. Taste and adjust the salt and yogurt consistency as needed. If it’s too thick, add a splash of water or milk.
6. Serve chilled!

Expert Tips

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

• Don’t skip draining the onions! Seriously, it makes a huge difference.
• For a smoother raita, you can lightly blend the onions and yogurt together, but I prefer the texture of finely chopped onions.
• A pinch of roasted cumin powder (jeera powder) adds a lovely smoky flavor.

Variations

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

• Vegan Option: Use your favorite plant-based yogurt! Coconut yogurt or cashew yogurt work beautifully.
• Spice Level: My friend, Priya, loves her raita fiery. She adds an extra green chili and a pinch of red chili powder. Feel free to adjust the green chili quantity to your liking.
• Serving Size Adaptations: This recipe is for about 2 servings. Double or triple the ingredients for a larger crowd. My family always requests a double batch when I make this for gatherings!

Serving Suggestions

Onion Raita is the perfect accompaniment to so many dishes! Here are a few of my favorites:

• Biryani (of course!)
• Pulao
• Spicy curries
• Grilled meats
• 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 consistency might change slightly, so you might need to add a little water or yogurt to adjust it before serving.

FAQs

Let’s answer some common questions:

• What type of onions work best for raita? Red onions are traditional, but white onions or shallots are great too!
• Can I make raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld. Just store it in the fridge.
• How do I adjust the consistency of the raita? Add a splash of water or milk to thin it out, or a little more yogurt to thicken it up.
• What are some other herbs I can add to raita? Mint is a fantastic addition! A little chopped mint adds a lovely freshness.
• Is it necessary to soak the onions? No, it’s not necessary, but it does help reduce the pungency if you find raw onions too strong.

Enjoy your homemade Onion Raita! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!