Onion Raita

Onion raita is the common raita or pachhadi. In southindian meals, thayir pachadi is part of the meal. Also in northindian meals, they are served as raita. Just the garnishing is different in both of them.
In my house, curd or yogurt is a must after every meal in the day time. I either serve in the form of raita or we take as simple curd. Ofcourse, I prefer home made curd. I do not like that creamy or the sticky flavor of the curd. So I make at home. The store bought yogurt does not taste the same as we get in Aavin. Here, they add guar gum or xanthum gum. So, if you have kids who love to eat curd, then take that little effort to make them at home. You can prepare by boiling the milk in microwave too. Its not much an effort, just the calculation of boiling the milk.

When choosing to prepare onion raita, I always like to use small onions and not the pearl onions. When I was in US, during the initial days, I used to buy the pearl onions and wondered why it tasted different here. Then I started buying shallots. I just love the shallots even for my upma.

Onions Raita | Thayir Pachadi
(Print this recipe)

You need:
Shallots or small onions - 10 to 12 finely chopped
Curd - 1 cup
coriander leaves - handful finely chopped

to tamper
mustard seeds - 1 tsp
hing - 1/4 tsp
Green chillies - 3 slit length wise
ginger paste - 1/2 tsp
oil - 1 tsp

Take curd or yogurt in a small mixing bowl. Add the chopped onions and salt as required. Tamper mustard seeds with hing, then slit grene chillies, ginger. Add this to the raita. Mix well nicely and add coriander leaves. Serve chill with your favorite kind of meal.

If you like some variation, sprinkle some roasted cumin powder and chilli powder to taste.