Besides other raitas like Cucumber Raita, Coconut Raita and Spinach Raita
which I will eventually add here, another good raita to bring to the table is Onion Raita. It uses the mildness of red onions and pairs it with fresh minty mint. I really do love the medley of flavors going on here and how fresh it looks and tastes. With just plain yogurt used to make it too, it’s also undoubtedly healthy.
Pair it with spicy meaty dishes like Chicken Varuval, Tandoori Chicken or Chicken Vindaloo and the whole thing feels, well, balanced.
While Cucumber Raita is my favorite, Onion Raita really deserves a mention. One part to note is the tempering used to add spicy undertones to whole thing; mustard seed, cumin seed and curry leaves. If you’ve never smelled curry leaves before, you’re missing out. It’s decidedly in a class of its own when it comes to aromatics. Anyway, enjoy!
- Total Time: 10 mins
- Yield: 4 1x
- 1 cup plain yogurt
- 2 tablespoons water
- 1 cup red onion, finely chopped
- 1/8 teaspoon chili powder
- 2 tablespoons fresh mint leaves, chopped
- Salt to taste
- 1 teaspoon mustard seed
- 1/2 teaspoon cumin seed
- 4–5 curry leaves
- 1 teaspoon oil
- Whip the yogurt with 2 tablespoons of water
- Add onions, chili powder, mint leaves and salt, and mix well
- Over medium high heat, saute the tempering ingredients until fragrant
- Allow it to cool a little before mixing with the yogurt mixture
- Refrigerate for 1 hour and serve chilled
- Prep Time: 5 mins
- Cook Time: 5 mins
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