Onion Raita (Pyaz ka Raita)
Onion raita is a cooling yogurt side dish or dip that's almost essential with spicy Indian food like curries, biryani and kebabs. This is an easy no-cook recipe that you can make in ten minutes flat with ingredients that you will probably already have in your fridge and pantry.
Calories 86.3 kcal
1 cup yogurt ½ cup red onions chopped or diced finely ¼ teaspoon sea salt to taste ¼ teaspoon white sugar ¼ teaspoon kala namak or pink rock salt ½ teaspoon roasted and ground cumin optional 3 tablespoon cilantro or mint leaves chopped
Whisk the yogurt until it is smooth and free of lumps. You can add a few tablespoons of cold water to thin it out a bit.
Add the salt, sugar, kala namak, and ground cumin (if using) to the yogurt and whisk.
Add the chopped onions, mix well, and top with cilantro or mint.
Make onion raita with Indian yogurt or dahi. Do not use flavored yogurt or Greek yogurt.
Use small, firm red onions, not yellow or white ones.
If the onions are too sharp, chop or dice them, then rinse them in cold water before adding to the yogurt.
Kala namak is available in Indian or Pakistani groceries, but you can omit it if you can't find it.
You can add roasted cumin to the raita too. See the body of the post if you want to know how to roast and grind cumin.
Serving: 1 cup | Calories: 86.3 kcal | Carbohydrates: 13.4 g | Protein: 7.5 g | Fat: 0.3 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.1 g | Cholesterol: 2.5 mg | Sodium: 390.5 mg | Fiber: 0.7 g | Sugar: 11.6 g