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A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
For 4 servings
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
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A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
This indian recipe takes 10 minutes to prepare and yields 4 servings. At 73.76 calories per serving with 3.78g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Add 2 tablespoons of finely chopped fresh mint leaves along with the coriander for a cool, refreshing twist.
Heat 1 tsp of oil or ghee. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a pinch of asafoetida (hing). Once they splutter, pour this tempering (tadka) over the finished raita.
Place a small steel bowl in the center of the prepared raita. Add a hot piece of charcoal to it, pour a few drops of ghee on the charcoal, and immediately cover the raita bowl with a lid. Let it sit for 2-3 minutes to infuse a smoky flavor.
Substitute dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
The yogurt (curd) in raita is a natural probiotic, which helps maintain a healthy balance of good bacteria in your digestive system, aiding digestion and boosting immunity.
Raita has a cooling effect on the body, making it the perfect side dish to balance the heat and spice of Indian main courses like biryani or curries.
As a dairy-based dish, raita is a good source of calcium, which is essential for maintaining strong bones and teeth.
Onions, coriander, and spices like cumin are rich in antioxidants, which help protect your body from damage by free radicals.
Yes, Onion Raita is quite healthy. The yogurt base is an excellent source of probiotics for gut health, calcium for bone strength, and protein. Onions provide antioxidants and fiber. It's a low-calorie, refreshing side that aids digestion.
One serving of Onion Raita (approximately 1/2 cup or 122g) contains around 85-100 calories, depending on whether you use full-fat or low-fat yogurt.
Raita can become watery for two main reasons: the yogurt wasn't thick enough, or the salt drew moisture out of the onions. To prevent this, use thick yogurt and add the onions and salt just before serving.
You can prepare the base by whisking the yogurt with spices ahead of time and storing it in the fridge. However, for the best texture and crunch, it's highly recommended to add the chopped onions right before you serve it.
Onion Raita is a classic accompaniment to a wide range of Indian dishes. It pairs perfectly with spicy rice dishes like Biryani and Pulao, various breads like Parathas and Naan, and grilled items like Kebabs and Tikkas.
Absolutely! Greek yogurt works wonderfully for raita as it's naturally thick and creamy. You may not need to drain it and might need to add a splash of milk or water to get your desired consistency.