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Tomato Onion Raita Recipe: 60 Photos

Tomato Onion Raita Recipe, Quick & Easy Yoghurt Dip by Tarla Dalal

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FAQ

About Onion Raita. Onions are good for combating the hot winds or 'loo,' typical to North Indian summers. Pairing them with curd or yogurt is a great way to balance the warming quality of yogurt. This Onion Raita is healthy as well as refreshing as a side with any Indian meal during the hot season.
Onion raita is a basic and most popular South Indian side dish made with sliced onions, curd, salt, green chilies and coriander leaves. In South India, you will rarely find a biryani or pulao being served without this onion raita.
Tomatoes are acidic, and combining them with curd can lead to curdling. This curdling can make the digestion process slower and less efficient, causing discomfort. Additionally, tomatoes contain tannins, which can interfere with the absorption of certain nutrients present in curd.
A basic raita recipe is made of salted yoghurt, chopped onion, coriander, mint and ground or whole cumin seeds. It has a salty, sour, savoury taste that is also cooling and refreshing. What is the difference between Raita and Tzatziki? Raita is an Indian yoghurt condiment whereas Tzatziki is a Greek yoghurt dip.
Tomatoes and onions are the primary ingredients when we talk of Indian curries and cuisine. It basically provides the required foundation and base when sauteed with finely chopped onions, for most of the popular curries. Later it is mixed or tossed with the preferred hero ingredient to make the perfect curry.