In India raita is usually used to cool the palate especially since most Indian cuisine has a lot of spicy elements. I made my first raita and from then I have been hooked and wanted to try other flavour combinations. Raita is mainly a dip that can traditionally be served as a side dish with biryani, pilaf/pilau seek kabab or even paratha. In today's modern world raita is served as a sauce that goes well with salmon, tacos and even grilled chicken. It has also found its way as a dressing in pasta salads, budhaa bowls and even some salads. Since most of India is vegetarian you will find vegetable raitas like spring onion raita, tomato onion raita, carrot raita, pumpkin raita, potato raita, spinach raita, mint and peanut raita, beetroot raita, boondi raita among others. I had this onion raita with a delicious green onion flat bread that was just perfection in every way. I am looking forward to trying all other raita recipe as I try to eat my way through lovely Indian cuisines!
INGREDIENTS
1 Cup Yoghurt
1/2 Cup Onions
2-3 Green Chillies
Pinch Salt
1 Tablespoon Cilantro
METHOD
Pour yoghurt in medium bowl and add thinly sliced onions
Add chopped cilantro
Add salt
Add chopped green chillies
You can skip the chillies if you do not want the heat but they do make the raita that much more refreshing
Mix the ingredients until combined well. Taste to see if seasoning is right
A perfect condiment to add to your curry meals, chapati, naan or even pilau
ONION RAITA
Recipe by Mulunga Alukwe
Prep time: 05 MinutesCook time: 00 Minutes
Total time: 05 Minutes
Yield: 2 Servings
Ingredients
- 1 Cup Yoghurt
- 1/2 Cup Onions
- 2-3 Green Chilies
- Pinch Salt
- 1 Tablespoon Cilantro
- Add Yoghurt in a bowl. Add in Onions, Green Chilies, Salt and Cilantro
- Whisk the mixture until ingredients combine well, refrigerate several hour for the ingredients to meld together
- Garnish with onion pieces
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