Onion Raita

Ingredients

• 240 g (1 cup)curd or plain, unsweetened Greek yoghurt
• 2.5 ml (½ teaspoon)roasted cumin powder
• 3.75 ml (¾ teaspoon)salt
• 1.25 ml (¼ teaspoon), optionalsugar
• 75 g (¾ cup)sliced red onion
• 1green chilli, finely chopped
• 10 g (¼ cup)mint leaves, roughly chopped
• A pinch, optionalchilli powder

Instructions

1. 1

   Whisk the yoghurt

   Whisk the curd or yoghurt with the roasted cumin powder, sugar if using, and salt in a bowl until smooth and creamy.

2. 2

   Add the onion

   Add the sliced onion, chopped green chilli and mint leaves, then mix to combine. Sprinkle chilli powder over the top, if using, and serve immediately.

What is onion raita?

Raita is a yoghurt-based accompaniment served with many Indian meals. Pyaaz ka raita is a simple version with onion, and this one adds mint and green chilli for a fresh, gently lively flavour.

The contrast is what makes it work: cool, creamy yoghurt softens the sharpness of raw onion and chilli. It is especially welcome beside biryanis, pulao and spiced curries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 33 calories, 4g protein, 4g carbs, 0g fat.

The yoghurt provides most of the protein, while the onion contributes carbohydrates; the recipe contains very little fat. Serve a portion alongside a meal with vegetables and a suitable protein source for a more rounded plate.

Choose the yoghurt

Curd: Use plain curd or unsweetened Greek yoghurt, as specified. A thicker Greek yoghurt makes a more substantial dip; a looser curd gives a spoonable side.

Cut the onion finely

Red onion: Slice it thinly so it mixes evenly through the yoghurt and is easy to scoop with rice or bread. If the slices are especially long, cut them into shorter pieces.

Balance the seasoning

Cumin: Roasted cumin powder lends an earthy, toasted note throughout the raita. Whisk it into the yoghurt so it is evenly distributed.

Chilli: Green chilli brings heat, while the optional pinch of chilli powder adds colour and another layer of spice. Leave out either or both for a milder result.

Keep the texture fresh

Mint: Roughly chopped leaves add a fresh aroma and small bursts of flavour. Mix them in just before serving to keep their character bright.

Serving: The method takes five minutes and requires no cooking. Serve the raita immediately, while the onion remains crisp.

What to serve it with

Rice dishes: Spoon it alongside biryani or pulao, where the cool yoghurt offers a contrast to the warm spices. It also works as a side for spicy curries.

Recipe notes & tips

• Use plain, unsweetened yoghurt so the seasoning stays balanced.
• Slice the onion thinly for an even mix and easy serving.
• Whisk the cumin into the yoghurt before adding the onion.
• Taste the yoghurt mixture before adding the optional sugar.
• Add the chilli powder sparingly if you are unsure how hot you want the raita.
• Serve soon after mixing for the freshest onion and mint.

Variations

• Milder chilli: Leave out the green chilli and optional chilli powder.
• Extra mint: Add more chopped mint for a stronger herbal flavour.
• Thicker raita: Use plain Greek yoghurt for a denser consistency.
• No sugar: Omit the optional sugar for a savoury version.
• More cumin: Add a little extra roasted cumin powder for a deeper toasted note.

Common mistakes to avoid

• Using flavoured yoghurt: It can make the raita unexpectedly sweet; choose plain, unsweetened yoghurt.
• Cutting the onion too thickly: Large pieces can overwhelm each spoonful; slice it thinly.
• Adding chilli without tasting: Heat can build quickly; start with less or omit it.
• Skipping the whisk: Lumps leave the seasoning uneven; whisk the yoghurt smooth before adding the other ingredients.
• Making it too far ahead: The onion can lose its crispness; mix and serve promptly.

How to store

For the best texture, serve immediately. If needed, cover and refrigerate leftovers and use within a day; stir before serving, and do not freeze.

Frequently asked questions