Simple and quick recipes for Onion Raita, Tomato Raita and Onion Tomato raita to serve with biryani, pulao, khichdi or any Indian meal.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: North Indian

Ingredients

  • 1 cup curd ((yogurt) - cold or chilled)
  • ⅓ cup finely chopped onions (- about 1 small to medium-sized onion)
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon black pepper powder (or red chilli powder or cayenne pepper)
  • black salt (or regular salt or edible food grade rock salt, add as required - I added ⅓ teaspoon black salt)
  • 5 to 6 chopped mint leaves (or 1 tablespoon of chopped coriander leaves (cilantro))
  • 3 to 4 mint sprigs (or some coriander leaves, for garnish)
  • 1 cup curd ((yogurt or dahi) - cold or chilled)
  • ½ cup finely chopped tomatoes (or 1 medium-sized tomato, finely chopped)
  • ½ to 1 tablespoon chopped mint leaves (or coriander leaves (cilantro) or a mix of both)
  • ½ teaspoon finely chopped green chillies (or 1 green chilli)
  • ½ teaspoon roasted cumin powder (or ground cumin)
  • black salt (as required, can also add edible food grade rock salt or regular salt)
  • 1 cup curd ((yogurt) - cold or chilled)
  • ¼ to ⅓ cup finely chopped onions (or 1 small to medium sized onion)
  • ¼ to ⅓ cup finely chopped tomatoes (or 1 small to medium sized tomato)
  • ½ teaspoon finely chopped green chillies (or 1 green chili)
  • 1 tablespoon chopped mint leaves (or coriander leaves (cilantro) or a mix of both)
  • ⅛ teaspoon red chili powder (or paprika or cayenne pepper)
  • 1 teaspoon roasted cumin powder
  • salt (as required)
  • 1 tablespoon chopped mint leaves (or coriander leaves (cilantro) for garnish, optional)

Method

Making Onion Raita

  1. Whisk the curd (yogurt) till smooth.
  2. Then, add the finely chopped onion and mix again.
  3. Sprinkle cumin powder, black pepper powder and salt as required. Stir and mix well.
  4. Add chopped coriander leaves (or 5-6 mint leaves).
  5. Mix well.
  6. While serving, garnish with few mint or coriander leaves.
  7. Serve the Onion Raita with your Indian meals.

Making Tomato Raita

  1. In a bowl, whisk the fresh chilled curd or yogurt until smooth.
  2. Add the finely chopped tomatoes, mint leaves or coriander leaves or a mix of both, chopped green chilies, roasted cumin powder.
  3. Season with black salt or regular salt according to your taste.
  4. Mix everything evenly.
  5. Serve the tomato raita immediately as a side dish with veg biryani or veg pulao. You can also serve this raita with any North Indian meal.

Making Onion Tomato Raita

  1. Rinse the peeled onion, tomatoes, mint leaves and green chili.
  2. Finely chop them.
  3. Whisk the yogurt or curd in a bowl.
  4. Add the finely chopped onions, tomatoes, mint leaves and green chilies to the whisked curd.
  5. Add roasted cumin powder, red chili powder and salt.
  6. Mix very well.
  7. Garnish with few mint or coriander leaves. Serve the Onion Tomato Raita with biryani, pulao or dal-rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.