onion raita or pyaaz ka raita recipe – another simple, quick and cooling raita recipe for summers. raitas are often made as side dish in indian hot summers to beat the heat.
this raita is doubly cooling as both yogurt and onions are good for summers. onions are specially eaten to beat the ‘loo‘ (hot wind) of north india.
this onion raita recipe is made with just a few ingredients. on days when i do not have cucumber or tomatoes, i make this onion raita to go with our meals.
this recipe is a variation of the onion-tomato raita. i always add raw onions to the raita. the onions we get here are not pungent or strongly flavored. if you cannot tolerate the pungency of the onions, then just saute the onions in a bit of oil till they soften and then add them to the raita. you can also use the sweeter variety of onions.
i usually make raitas non spicy. this tomato raita is spiced with ground cumin and black pepper. if you want a spicy raita with a touch of heat, then add chopped green chilies or red chili powder. instead of mint leaves, you can also use coriander leaves.
pyaaz ka raita or onion raita recipe below:
- 1 cup full fat fresh chilled curd/yogurt/dahi
- ⅓ cup finely chopped onions/pyaaz, about 1 medium to large onion
- ½ tsp roasted cumin powder/bhuna jeera powder
- ¼ tsp black pepper powder or red chilli powder/lal mirch powder
- black salt as required (i added ⅓ tsp), you can also add rock salt or regular salt
- 5-6 chopped mint leaves/ pudina patta or coriander leaves/dhania ke patte
- few mint leaves or coriander leaves for garnishing
- whisk the curd/yogurt till smooth.
- then add the finely chopped onion, cumin powder, black pepper powder, chopped mint leaves and salt.
- mix everything and serve the onion raita with your indian meals.