Onion Raita

Churri

Raita is a quick yogurt dish often containing one or more vegetables or fruits. Raita is served as an accompaniment to pulao, biryani, etc as it imparts a cooling affect after the spice and heat. Here, onion is very finely sliced and mixed with plain whisked yogurt which is flavored with home ground spices and fresh herbs.

Makes: around 1 1/2 Cups of Onion Raita.

Ingredients:

Onion 1 Large
Green Chiles 1 – 2
Plain Yogurt 1 Cup
Roasted Cumin Seeds Powder 1 tsp
Cilantro 1/4 Cup Packed
Mint 10 – 15 Leaves
Lemon Juice 1/2 tsp
Salt to taste

Method of preparation:

Peel, halve and thinly slice the onion.

Remove stems, wash and finely chop green chiles.

Clean, wash, remove hard stems and chop mint and cilantro leaves.

Coarsely grind mint and cilantro leaves with little bit of yogurt.

Alternatively very finely chop mint and cilantro leaves.

Whisk together yogurt, green chiles, finely chopped mint and cilantro, cumin seeds powder and salt.

Add sliced onion and lemon juice to the yogurt mixture and stir.

Chill onion raita and garnish with chopped cilantro and few pinches of cumin powder.

Serve with any flavored rice (pulao, biryani etc..).

Notes: Make sure not to leave the raita in refrigerator for more than 2 days.

Suggestions: Vary the consistency of the raita by adding water.

Variations: You can also temper the yogurt with pinch of cumin and pinch of mustard seeds.

Other Names: Mint Cilantro Raita, Onion Raita.