Onion Raita

The All-important Salad side dish for Biryani or Ghee Rice. Made with simple ingredients, Yoghurt, Onion and Tomato. The secret to making good raita is in the ratio of Onion to Tomatoes and the quality of Yoghurt.

The Recipe Intro↓ has , more information on Salads and Sides for Biryani as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1. Slice onions thinly. Dice tomatoes into small pieces. Slice the green chillies.
2. Add everything to a bowl. Mix together using a fork, poking through the ingredients, to help release the juices and flavours.
3. Add both types of yoghurt 6 Tbsp, first. Use the fork to mix through again. Add more of the regular yoghurt and a little water to loosen the texture a bit.
4. Add salt, pepper and chopped fresh coriander. Mix through.
5. Cover tightly and refrigerate till serving time. Remove from fridge 10-20 minutes before serving.

Onion Raita

Notes:

• Check out the Intro page, for other Salad/Sides to accompany Biryani.
• Not many people know to add black pepper powder to the Raita, but I insist you try this once! It is  ‘Shana’s tip’ to make your Raita pop and stand out! The amount of pepper used is so small that no one should realize that pepper is added… and yet it makes such a difference!
• Some like to add a small amount of cucumber, diced or carrot julienned, to the classic Onion Raita. For most of my Malabar Biryanis, however, I must recommend the classic is preferred by the masses.
• Never use too much tomato in the Onion Raita. Half of the quantity of onion, is just about how much you should add. You want to taste the onion and yoghurt over the tomato, always.
• Use mild or hot green chillies, according to preference. They should be fresh and have a fresh scent of chillies. When poking through the raita, with the fork make sure the prick the chillies too. It boosts flavour throughout the Raita.

Key Ingredients: Yoghurt, Onion, Tomato, Green Chilli, Coriander leaves, Salt.

EAT AND TELL!!! Let us know if you tried -Onion Raita

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