Onion Raita - 2 Ways

Onion Raita - 2 Ways
Be it summer or winter, raita’s are those items that are never off for the season. Moreover, a raita is a must when one prepares any type of Biryani. And with the various varieties available out there, there is something for everyone in the market, be it a spice-loving teen, a sweet-loving kid or the cold-loving guy. One such raita that can be made year-round is the Onion Raita. The crunch of the spiciness of the onions only adds to the appeal of this dish. A simple yet delish delicacy, master 2 simple ways to prepare this heavenly invention by following the following easy steps.
Ingredients:

Onion
Salt
Water
Fresh curd
Chopped Onion - 1 no
Chopped Green Chili - 1 no
Chopped Tomato - 1 no
Coriander leaves




Method
Slice the onions into nice and thin slices.
Add a little salt and rub it in. (This is to reduce the acidity of the onions)
Let it sit for about 10 minutes.
Now, squeeze out the excess moisture from the onions and keep them aside.
Wash off the excess salt from the onions with some water.
Remove the onions and drain the water.
Place the onions in a bowl. Add some fresh curd and mix it in.
Your onion Raita is ready to be served!
Take an onion and chop them into fine pieces.
Add the finely chopped tomatoes, green chillies and coriander leaves.
Sprinkle some salt and add the fresh curd.
Mix it in properly.


Tips:

Use chilled curd to make the raita so you won’t have to wait later until it gets refrigerated. Serve immediately after adding preparing. This would ensure that the onions are still crunchy and not soggy when served.

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