Spring Onion Raita-Indian Yogurt Sauce

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Try this refreshing Spring onion raita that brings the creaminess of yogurt, earthy flavor of spices, and crunch of spring onion together. Combine it with spicy Indian dishes to make it a perfect meal.

What is Raita?

Raita is a spiced yogurt sauce/dip which is used as a side with many Indian dishes like biryani, vegetable/ meat curries and roti/chapati, dal and rice etc.

Along with the balance it provides to a spicy meal, it also has health benefits. Yogurt is rich in probiotics (the good bacteria) which is very important for good gut health. It aids in digestion and is a good source of calcium.

It can be made in many different ways. Most have vegetables, some have a combination of fruits and vegetables along with a few Indian spices. Some like to add peanuts to it. (Must admit it tastes yum!

Few veggies and fruits that you can use to make raita are cucumbers, tomatoes, onions, radishes, spring onion, carrots, potatoes, pineapple, and pomegranate.

The one which I want to share with you is a simple yet flavorful raita using just spring onions and a few spices.

What are the ingredients required to make Spring onion raita?

Well, there is no one way to make raita. It is extremely versatile and highly customizable. But this one is a simple recipe with just enough ingredients to bring out that punch.

You will need:

1 cup chopped Spring onions

2 cups Yogurt (whisked)

1 tsp Chaat masala

1/2 tsp Crushed pepper

1/2 tsp Cumin Powder

Salt to taste

1 tsp Honey (optional)

What kind of yogurt should I use to make raita?

Homemade yogurt, popularly known as curd or dahi in India, is the best option to use when making raita. It has the right amount of whey to bring out the correct consistency and a tinge of sourness that is required in raita.

You can learn How to make curd the traditional way using Swasthi’s recipe or try this Homemade Yogurt Pot-in-pot (PIP) – Instant Pot recipe by Piping Pot Curry.

You can also use store-bought yogurt, but it may lack the sourness we need in raita. Whole milk yogurt raita tastes best. You may choose to use non-fat or 2% milkfat yogurts.

Can I use Greek yogurt?

Though not the first choice but you can use greek yogurt. You will need to add 1/2 cup of water or milk to bring out the right consistency.

The yogurt is too sour. How can I fix this?

There are 3 ways to counter the sourness of yogurts. You can choose any or all depending on your preferences:

1.Add 1/4 cup of milk to the yogurt. Mix well.

2.Increase the heat of the raita by adding red chili powder or thinly sliced green chilies.

3.Add 1 teaspoon to a tablespoon of honey or sugar if you like a sweet tinge in your raita.

Putting the Spring onion raita together

Wash and finely chop spring onions. Set aside.

Pour 2 cups of yogurt into a bowl. Whisk well. Add the chopped spring onions, chaat masala, crushed pepper, cumin powder, and salt. Add honey (optional) to give it a slightly sweet taste.

Combine well. Serve chilled.

The raita is too thick. What can I add to get the right consistency?

The consistency of raita is a personal choice. We like our raita not be too thick and not be too runny.

Depending on how thick the yogurt is, you can 1/4 to 1/2 cup of water or milk to the raita. If the yogurt is too sour you can add milk but if the yogurt is not too sour then you might want to add water to retain the little sourness raita needs to taste right.

How to serve this raita?

This Spring onion raita goes very well with spicy Indian foods like

Rice preparations – Vegetable and meat biryani, Pulav, Bishi bele bhaat (south indian rice and lentil dish)

Indian flat bread preparations – stuffed parathas like aloo paratha, muli paratha, gobi paratha etc, theplas, stuffed kulchas

Curries/gravy – Mixed vegetable curry, Paneer curries, Egg curry, Kofta curries etc.

Lentils and Beans – Chole (chickpea curry), Rajma (kidney beans dal), Dal makhani (black urad dal), Black eyed peas curry etc

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