Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !

Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !

 

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fresh curd / Yogurt - 1 cup Big onion - 1 (sliced thinly or finely chopped) Salt - as needed Coriander leaves - 1 tbsp (finely chopped) Green chilli - 1 (optional, finely chopped)

HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI

1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
2. Take them in a bowl. Add required salt and mix well. Set aside.
3. Take 1 cup of fresh curd and whisk it smooth without adding water.
4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
5. Mix well and serve with biryani or pulao !

METHOD - STEP BY STEP PICTURES

Wash and peel the onion. Slice it thinly in lengthwise or chop it finely. Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water. Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day). For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato. Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water. If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !