ONION RAITA

Onion raita or vengaya pachadi(in Tamil) is a basic and most popular side dish, served with biryani or pulao. It is basically made with chopped onions and curd.

Any kind of biryani is incomplete, without raita. There are so many ways to make onion raita. Onions and curd are the basic ingredients, and the variations depends on the various ingredients added to it.

ABOUT THE RECIPE:

In this blog I’ve included 3 variations of onion raita. To make onion raita, onions doesn’t have to be cut, in a definite shape or size. I’ve used different cuts for each variation. Any style can be used, according to your preference. Also, I’ve included 2 different methods of making thick curd. The thick curd has the consistency between the curd and the yoghurt, which is best suited to make raita.

• PLAIN ONION RAITA:

Plain onion raita is mostly served in hotels and for parties. It is usually made with buttermilk, instead of curd since, it is made in larger quantity.

• HOMESTYLE ONION RAITA:

Raita, garnished with coriander leaves is the most commonly made raita in every home. It is made with thick curd, so that it has a creamy texture and, also is so flavourful due to the coriander leaves added to it.

• SPICY ONION RAITA:

Spicy onion raita is also commonly made in every home. It is similar to the previous method except, green chilly are added extra. Since green chillies are added, it is spicy and, is not suitable for kids and elders.

PLAIN ONION RAITA:

INGREDIENTS FOR PLAIN ONION RAITA:

• ONIONS (THINLY SLICED) – 2 NOS
• CURD – 1 CUP
• SALT – AS REQUIRED

HOW TO MAKE PLAIN ONION RAITA:

• Add the curd and salt to a mixing bowl.

• Add 2 tablespoons of water, and whisk it well.

• Add the whisked curd to the onion

• Mix everything well.

• Plain onion raita is ready.

HOMESTYLE ONION RAITA:

INGREDIENTS FOR HOMESTYLE ONION RAITA:

• ONIONS (MEDIUM DICED) – 2 NOS.
• CURD – 1 CUP
• CORIANDER LEAVES – FOR GARNISHING
• SALT – AS REQUIRED

HOW TO MAKE HOMESTYLE ONION RAITA:

• Add the curd to a strainer, and place it over a bowl for 30 minutes. The water from the curd strains down and, you’ll get thick curd.

• Meanwhile, add the salt to the onions, and mix it well.

• Let it rest for 10 minutes. The onions oozes out water when, salt is added to it.

• After 10 minutes, the water from the onion settles down. Strain the water from the onions.

• After 30 minutes, the water from the curd will be collected in the bowl, placed underneath, and you’ll get the thick curd.
• Pour the thick curd onto the onions.

• Add the coriander leaves to it.

• Mix everything well.

• Add few coriander leaves on top, for garnishing.

HOMESTYLE ONION RAITA IS READY.

SPICY ONION RAITA:

INGREDIENTS FOR SPICY ONION RAITA:

• ONIONS (FINELY CHOPPED) – 2 NOS.
• CURD – 1 CUP
• GREEN CHILLIES (FINELY CHOPPED) – 2 NOS.
• CORIANDER LEAVES (FINELY CHOPPED) – FOR GARNISHING
• SALT – AS REQUIRED

HOW TO MAKE SPICY ONION RAITA:

• Add the curd to the cheesecloth or muslin cloth and, gently squeeze it for 1 minute. Let the water strain from the curd.

• Then transfer the curd to a mixing bowl.

*Squeezing it too much or keeping it on a strainer for a long time, might make the curd really thick, like yoghurt. When it gets too thick, it has to be again diluted with water to make raita.

• Add salt to the finely chopped onions, and mix them well.

• Let it rest for 10 minutes. The onion oozes out water, when salt is added to it.

• After 10 minutes, strain the water released from the onions.

• Add the onions to the mixing bowl, which has curd in it.

• Also add the chopped green chillies and coriander leaves to the same mixing bowl.
• Mix everything well.

SPICY ONION RAITA IS READY.