Raita is an Indian condiment based on yoghurt and used as a sauce or dip. The yoghurt may be seasoned with cilantro, mint, green chilli and other herbs and spices. Minced raw vegetables or fruits such as onion, cucumber, carrot, pineapple are mixed into the yoghurt. The mixture is served chilled as it cools the palate when eating spicy Indian dishes. It can also be eaten with kebabs. Onion raita is the most common raita I prepare as a side dish for biryani and pulao.
Yoghurt : 1 cup
Onion : 1 large; finely chopped
Tomato : 1 medium; finely chopped
Salt : to taste
Coriander leaves : for garnishing (optional)
Grated carrot : 1 tablespoon (optional)
1. Beat yoghurt until there are no lumps.
2. Add chopped onion, tomato, salt to taste. Mix well.
3. Garnish with grated carrot or chopped coriander leaves.
4. Serve with biryani or pulao after cooling for about 30 minutes.
Note : You can use both carrot and coriander leaves for garnishing. You can also add the seasoning if you like it using oil, mustard seeds, jeera and curry leaves.