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.
Course Accompaniment, Brunch, Dinner, Lunch, Side Dish
Cuisine Gluten Free, Indian, Vegetarian
Servings 2People
Calories 127kcal
Equipment
Bowl
Spoon
Small Kadai
Chopping Board and Knife
Ingredients
1CupDahi
1/2CupOnion(Thinly Sliced)
1tspOil
Salt to Taste
For Tempering
1/2tspOil
1/4tspMustard Seeds
1/4tspCumin Seeds
1Green 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.