Refreshing Onion-Yogurt Raita Recipe – Easy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Refreshing Onion-Yogurt Raita Recipe – Easy Indian Side Dish

Hey everyone! If you’re anything like me, you love a good Indian meal. But sometimes, those rich, flavorful dishes need a little something cool and refreshing on the side. That’s where this Onion-Yogurt Raita comes in! It’s seriously the easiest thing to make, and it’s a total lifesaver on a hot day (or when you’ve gone a little heavy on the spices!). I first made this when I was trying to balance out a particularly fiery vindaloo, and it was an instant hit.

Why You’ll Love This Recipe

This raita isn’t just a cooling agent; it’s a flavor bomb in its own right! It’s quick – ready in just 15 minutes – and requires minimal effort. Plus, it’s incredibly versatile. It pairs beautifully with biryani, pulao, kebabs, or even just a simple dal-chawal. Honestly, I sometimes just enjoy a bowl of this with some papadums for a light snack.

Ingredients

Here’s what you’ll need to whip up this delightful raita:

• 2 cups Curd, Yogurt or Dahi (use fresh curd)
• 2 medium Onions (sliced or cut as half moons)
• 1 Green chilli (finely chopped)
• Finely chopped cilantro or coriander
• Salt to taste

Ingredient Notes

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

• Curd/Yogurt (Dahi): Seriously, use fresh curd if you can! It has the best flavor and texture. If you’re using store-bought yogurt, full-fat Greek yogurt works well, but you might want to whisk in a tablespoon or two of water to get the right consistency.
• Green Chillies: The heat level of green chillies varies so much! Some are mild, others pack a serious punch. Start with one, taste, and add more if you like things spicy. My friend’s mom always uses a Serrano pepper for extra zing!
• Cilantro vs. Coriander: This is a personal preference thing. In India, “cilantro” and “coriander” refer to the leaves of the Coriandrum sativum plant. Some people love the fresh, bright flavor of cilantro, while others find it soapy. If you’re not a fan, feel free to leave it out or substitute with mint.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

1. First, grab a bowl and add your 2 cups of curd (yogurt). Add a pinch of salt and whisk it until it’s nice and smooth. No lumps allowed!
2. Now, toss in those sliced onions and finely chopped green chillies. Don’t be shy with the onions – they’re the star of the show!
3. Finally, sprinkle in a generous amount of finely chopped cilantro (or coriander, if that’s your jam).
4. Give everything a good mix, making sure all the ingredients are well combined.
5. And that’s it! Serve immediately and enjoy.

Expert Tips

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

• Chill the yogurt: Using cold yogurt makes the raita even more refreshing.
• Don’t overmix: Overmixing can make the yogurt watery.
• Taste as you go: Adjust the salt and chilli to your liking.

Variations

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

• Spice Level:
  • Mild: Omit the green chilli altogether.
  • Medium: Use ½ a green chilli, finely chopped.
  • Hot: Use 1-2 green chillies, or add a pinch of red chilli powder.
• Regional Variations:
  • North Indian: Add a pinch of roasted cumin powder for a smoky flavor.
  • South Indian: Add a sprinkle of grated carrot and a pinch of mustard seeds tempered in oil.
• Festival Adaptations:
  • Eid: Garnish with a sprinkle of rose petals for a festive touch.
  • Diwali: Add a pinch of pomegranate seeds for sweetness and color.

Serving Suggestions

This raita is a fantastic accompaniment to so many dishes! Here are a few of my favorites:

• Biryani
• Pulao
• Kebabs
• Dal-Chawal
• Spicy curries (like vindaloo!)
• Samosas and Pakoras

Storage Instructions

Raita is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The onions might lose a little of their crunch, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• What type of curd/yogurt is best for raita? Fresh, full-fat curd (dahi) is ideal. Greek yogurt is a good substitute, but you might need to add a little water to thin it out.
• Can I make raita ahead of time? It’s best to make it shortly before serving, as the onions can make the yogurt watery if left for too long. However, you can chop the onions and chillies ahead of time to save some prep work.
• How do I adjust the spice level? Start with a small amount of green chilli and taste as you go. You can always add more, but you can’t take it away!
• What can I substitute for cilantro/coriander? Mint is a great alternative, or you can simply leave it out.
• Is raita a good option for people with lactose intolerance? If you’re lactose intolerant, you can use lactose-free yogurt.

Enjoy your raita! I hope this recipe brings a little bit of Indian sunshine to your table. Let me know in the comments how it turns out for you!