Fried Onion Raita | Caramelized Onions in Yogurt

I made this Fried Onion Raita for lunch yesterday. Mellow and slightly sweet from the caramelized onions, this yogurt-based dish is a perfect match for a simple Pulao, a spicy Biryani, or even rotis and parathas.

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I made this Fried Onion Raita as something different to serve than the usual Onion Raita made with raw onions. It also finds favour with people who dislike the smell and/or pungent taste of the raw onion.

Some Tips

• While I made a simple version, you can add flavouring agents like Chaat Masala or Chilli Powder to make this dish even more flavourful.
• I add just a pinch of sugar while frying the onions to help them caramelize faster. The sugar also adds a depth of flavour to the Raita. This is, however, entirely optional.

Other Raita Recipes

• Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi
• Potlakaya Perugu Pachadi | Snake Gourd Raita | Pudalangai Thayir Pachadi
• Avakai Perugu Pachadi | Mango Pickle and Yogurt Chutney
• Baba Ganoush: Silky, Smoked Eggplant Dip

Other Onion Recipes

• Parsi Brown Rice: Rice with Caramalized Onions
• Kanda Kairi | Raw Mango and Onion Chutney from Maharashtra
• Ullipaya Pachadi | Ulli Pachadi: Andhra-Style Onion Chutney for Idli and Dosa

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How to Make Fried Onion Raita

1. Prep the Dahi
   1. Add 1 Cup Dahi to a bowl and whisk well till it is smooth and has no lumps.
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2. Caramelizing the Onions
   1. In a heavy bottomed pan, over medium flame, heat 1 tsp of oil.
   2. Add 1/2 cup finely sliced onions and fry till they soften.
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   3. {Optional} Add a pinch of sugar and continue to fry. The sugar helps caramalize the onions faster and adds a depth of flavour to the raita as well.
      
   4. Continue to fry the sliced onions on medium heat till they turn brown.
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3. Making the Fried Onion Raita
   1.  Add the caramelized onion to the beaten yogurt and mix well.
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   2. {Optional} If you so wish, add some chaat masala and/or chilli powder and mix well. I did not do this.
   3.   In a small heavy-bottomed kadai or a tempering ladle, heat 1/2 tsp oil.
   4. Now add 1/4 tsp mustard seeds and stir-fry till they crackle.
   5. Next, add 1/4 tsp cumin seeds and stir-fry for a few seconds.
   6. Finally add 1 finely sliced green chilli and a few curry leaves, and stir-fry till the curry leaves turn crisp.
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   7. Add the tempering to the Fried Onion Raita and mix well.
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   8. Let the Raita rest for 10 minutes before serving. 

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Recipe for Fried Onion Raita

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Fried Onion Raita | Caramelized Onions in Tempered Yogurt

Aruna

This Fried Onion Raita is a wonderful accompaniment to Biryanis. The sweet undertone from the caramelized onions provides the perfect counterbalance to spicy Biryani.

In our home, we also enjoy it with rotis and parathas.

This version of Onion Raita also finds favour with people who dislike the taste and smell of raw onions.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Accompaniment, Brunch, Dinner, Lunch, Side Dish

Cuisine Gluten Free, Indian, Vegetarian

Servings 2 People

Calories 127 kcal

Equipment

• Bowl
• Spoon
• Small Kadai
• Chopping Board and Knife

Ingredients

  

1x2x3x

• 1 Cup Dahi
• 1/2 Cup Onion (Thinly Sliced)
• 1 tsp Oil
• Salt to Taste

For Tempering

• 1/2 tsp Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1 Green Chilli (Finely Chopped)
• A Few Curry Leaves

Optional Flavouring

• Chaat Masala
• Chilli Powder

Instructions

 

Prep the Dahi

• Add 1 Cup Dahi to a bowl and whisk well till it is smooth and has no lumps.

Caramelizing the Onions

• In a heavy bottomed pan, over medium flame, heat 1 tsp of oil.
• Add 1/2 cup thinly sliced onions and fry till they soften.
• {Optional} Add a pinch of sugar and continue to fry. 

  Note: The sugar helps caramalize the onions faster and adds a depth of flavour to the raita as well.
• Continue to fry the sliced onions on medium heat till they turn brown.

Making the Fried Onion Raita

• Add the caramelized onion to the beaten yogurt and mix well.
• {Optional} If you so wish, add some chaat masala and/or chilli powder and mix well. I did not do this.
• In a small heavy-bottomed kadai or a tempering ladle, heat 1/2 tsp oil.
• Now add 1/4 tsp mustard seeds and stir-fry till they crackle.
• Next, add 1/4 tsp cumin seeds and stir-fry for a few seconds.
• Finally add 1 finely sliced green chilli and a few curry leaves, and stir-fry till the curry leaves turn crisp.
• Add the tempering to the Fried Onion Raita and mix well.
• Let the Raita rest for 10 minutes before serving.

Nutrition

Calories: 127 kcalCarbohydrates: 11 gProtein: 5 gFat: 7 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.01 gCholesterol: 16 mgSodium: 1296 mgPotassium: 256 mgFiber: 2 gSugar: 8 gVitamin A: 182 IUVitamin C: 36 mgCalcium: 168 mgIron: 0.4 mg

Keyword Fried Onion Raita, Onion Raita, Raita, Thayir Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!