Onion Raita is an onion and yogurt-based Indian condiment to go with your biryani or pulao. This simple raita recipe is an easy, creamy, and cooling side dish that literally takes 5 mins to make, and is best served chilled with a delicious Indian meal!
If you have had Indian food before, you probably have tasted Raita with your meal!!
Onion raita, tomato onion raita, or cucumber raita are some very popular choices served in most Indian restaurants worldwide along with Biryani or Pulao and nonvegetarian dishes like Tandoori chicken.
This Pyaz ka raita is
- quick and easy
- creamy and crunchy
- cooling and refreshing
- needs basic ingredients
- best raita for Biryani
Raita is an Indian condiment or side dish made with yogurt, (also known as curd or dahi in Hindi) flavored with herbs, spices, and some type of raw veggies, fruit, or gram flour drops called boondi.
Onion Raita is a simple type of raita recipe made with whisked yogurt, onions, seasoned with a few spices, and finished with some herbs like cilantro and mint.
Think of it as a spiced yogurt sauce or a dip with onions that offer a nice crunch to the smooth yogurt.
Onion raita is also known as Pyaz ka raita where pyaz, pyaaz, or pyaj means onions in Hindi.
So let's see the recipe for onion raita and what we will need to make it.
Onion: I prefer finely chopped red onions for this raita. They add a nice crunch and color. You can also cut them lengthwise. White or yellow onions can be used but it will have a stronger taste.
Yogurt: I use full-fat plain yogurt for this recipe. Greek yogurt may be too thick for raita but you can always thin it out using water or milk.
Spices: roasted cumin seeds powder, salt, sugar, chaat masala, black pepper powder are my go-to spices for raita. If you prefer some kick from heat (spice) add either red chili powder or slit green chili.
Herbs: My choice of herbs for raita is cilantro (coriander) or mint leaves. They give a nice fresh taste to the raita.
How to make onion raita for biryani
Prep work: cut the onion in half and soak in cold water for about 30 mins minutes. Remove the onions from the water, squeeze to discard the excess water, and then chop. Chop the cilantro and mint as well.
In a mixing bowl, add the yogurt and whisk until smooth.
Then add all the spices and mix again until well combined. Finally add the chopped onions, mint, and cilantro (reserve some for garnishing) and give it a good mix.
Transfer to a serving bowl and garnish with some roasted cumin seeds powder, coriander (cilantro) leaves, and red chili powder. Keep refrigerated until ready to serve.
I love serving this creamy crunchy onion raita chilled as a side dish with most Indian recipes like rice dishes - biryani and pulao or with curries - Vegetable Kofta Curry or Dum Aloo as a dip (sauce) with appetizers like Chicken Tikka, Tandoori Paneer Tikka.
To reduce the onion pungent flavor, cut the onion in half and soak in cold water for about 30 mins minutes. Remove the onions from the water, squeeze to discard the excess water, and then chop.
Yogurt: Use thick yogurt that is not too sour for Best Raita. If the yogurt is sour, taste and add sugar accordingly.
Consistency: Use milk or water to thin out the raita consistency.
Spices: Adjust the spices to suit your taste and what is available to you!!
Variation: Add chopped cucumber, tomato, and carrot in addition to onions.
Frequently Asked Questions
I prefer to make this raita and serve it immediately. But if you want to make it ahead of time, mix all the ingredients together except onions and keep it in the refrigerator. When it's time to serve, mix the onions and serve.
Yes, to make this onion raita vegan, use a plant-based yogurt. Just be sure to use a thick one to get the right consistency.
More Indian Condiments
Hope you enjoy this Creamy Onion Raita!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
- 1 small red onion finely chopped, approximately ½ cup
- 1 cup thick plain yogurt using whole milk
- ½ teaspoon salt adjust to taste
- ¼ teaspoon roasted cumin powder and some more for garnishing
- ⅛ teaspoon chaat masala
- ⅛ teaspoon black pepper
- 1 tablespoon cilantro leaves chopped
- 1 tablespoon mint leaves chopped, optional
- 1 green chili slit in half, optional
- pinch red chilli powder garnishing
- In a mixing bowl, add the yogurt and whisk until smooth.
- Add all the spices (salt, roasted cumin powder, chaat masala, black pepper) and mix again until well combined.
- Finally add the onions, green chili (optional) mint and cilantro (reserve some for garnishing) and give it a good mix.
- Transfer to a serving bowl and garnish with some roasted cumin powder, coriander (cilantro) leaves and red chili powder. Keep refrigerated until ready to serve.
- Serve chilled onion raita with Biryani and pulao
Update Notes: This post was originally published on Feb 3, 2015, but was republished with, step by step instructions, and tips, in July of 2021.