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Onion Raita

A cooling Indian yogurt side dish packed with crunchy red onions, fresh cilantro, and subtle spices. It complements spicy curries and grilled dishes perfectly.

10 minEasyServes 460 cal/serving

IndianSideNo-CookVegetarianLow CarbKetoHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumCorn-Free

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Ingredients

  • 1 cup plain whole milk yogurt, whisked
  • 1/2 cup red onion, finely diced
  • 1 green chili, minced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp black salt

Instructions

  1. 1

    In a bowl, whisk 1 cup whisked plain whole milk yogurt until smooth and creamy.

  2. 2

    Add 1/2 cup finely diced red onion, 1 minced green chili, 2 tbsp chopped fresh cilantro, 1/2 tsp roasted cumin powder, and 1/2 tsp black salt.

  3. 3

    Stir all ingredients together until thoroughly combined.

  4. 4

    Chill in the refrigerator for 15 minutes before serving.

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Questions

How much time should I plan for Onion Raita?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 15 minutes. That wait sits outside the stated prep and cook times, so plan around it.

How hot is Onion Raita?

Moderately. The heat in Onion Raita comes from 1 green chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Onion Raita dairy-free?

Yes. The dairy in Onion Raita is 1 cup plain whole milk yogurt, whisked. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Is Onion Raita keto-friendly?

A serving of Onion Raita carries 5 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How long does Onion Raita keep?

Refrigerate what is left of Onion Raita within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

Serve it with

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