Onion Raita
Onion Raita is a simple, cooling, and delicious Indian condiment made with plain yogurt mixed with finely chopped vegetables or fruits and herbs.
Servings: 4 portions
Calories: 51kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 whisk
- 1 Sharp knife
- 1 mortar and pestle
Ingredients
- 300 g Plain natural yogurt
- ¼ cup cucumber (peeled and grated)
- ¼ red onion (finely sliced)
- 1 tablespoon fresh mint leaves (finely chopped)
- ½ teaspoon cumin seeds or cumin powder
- ¼ teaspoon salt
- mint tips (to garnish)
Instructions
- If using cumin seeds, toast them lightly to enhance the flavor and crush them into a powder with a mortar and pestle or a grinder.
- Put the yogurt in a large enough bowl along with the cumin and a pinch of salt to season, and whisk until smooth.
- Add grated cucumber, sliced red onions and chopped fresh mint leaves.
- Give it a good stir to nicely combine the ingredients and taste the seasoning. Add more salt if needed.
- Pour into serving bowls, garnish with mint tips and keep in the fridge until needed.
Notes
- If you want to add some heat to your raita, spice it up with a few finely chopped green chilies or serrano peppers.
- You don't have to peel your cucumbers for making raita. I prefer peeling mine but it is a personal choice.
- If your yogurt is thin, give the cucumber a bit of a squeeze before adding them to the yogurt. If the yogurt is too thick, carefully add a few splashes of water to thin it. You want your raita to be runny, but not liquid.
- You can keep the leftovers refrigerated for up to three days in an airtight container.
Nutrition
Calories: 51kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg