Red Onion Raita recipe
information
For an extra tangy raita, stir in 15 ml (1 tbsp) lemon juice.
ingredients
Raita is a traditional Indian accompaniment for most hot curries. It is also delicious when served with a pile of spicy poppadums as a dip.
5 ml (1 tsp) cumin seeds
1 small garlic clove
1 small green chilli, seeded
1 large red onion
150 ml (1/4 pint) 2/3 cup natural yogurt
30 ml (2 tbsp) chopped fresh coriander, plus extra to garnish
2.5 ml (1/2 tsp) sugar
salt
1 small garlic clove
1 small green chilli, seeded
1 large red onion
150 ml (1/4 pint) 2/3 cup natural yogurt
30 ml (2 tbsp) chopped fresh coriander, plus extra to garnish
2.5 ml (1/2 tsp) sugar
salt
method
1. Heat a small frying pan and dry fry the cumin seeds for 1 - 2 minutes, until they release their aroma and begin to pop.
2. Lightly crush the cumin seeds in a pestle and mortar, or flatten them with the heel of a heavy-bladed knife until crushed.
3. Finely chop the garlic, green chilli and red onion. Stir into the yogurt with the crushed cumin seeds and
chopped coriander.
4. Add sugar and salt to taste. Spoon the raita into a small bowl and chill until ready to serve. Garnish with extra coriander before serving.
2. Lightly crush the cumin seeds in a pestle and mortar, or flatten them with the heel of a heavy-bladed knife until crushed.
3. Finely chop the garlic, green chilli and red onion. Stir into the yogurt with the crushed cumin seeds and
chopped coriander.
4. Add sugar and salt to taste. Spoon the raita into a small bowl and chill until ready to serve. Garnish with extra coriander before serving.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
