Red Lentil Daal


Green Mung Bean Daal

Kolhapuri Tamda Rassa

Dhokla - savoury chickpea flour cake

Puris with Dahi Ke Aloo and Kala Chana


Keema "Cutlets"

Red Onion and Coriander Raita

There are raitas and there are raitas. This is a very simple raita and I love it for its clean taste. It is the perfect accompaniment for an Indian meal and a great fire extinguisher so I always have it to hand if I am worried that my guests may need to cool down their meal. With just a few ingredients, this raita has a subtle but satisfying taste and neither too acidic nor too heavy.
Course Side Dish
Cuisine Indian
Keyword Raita
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people


  • 1 medium red onion chopped as finely as you can (each piece should be only 2-3 mm wide)
  • 1 mild green chilli (optional)
  • 250 g yoghurt preferably full fat
  • 100 ml milk
  • salt
  • 1 tsp cumin seeds
  • 1 Handful coriander leaves, chopped finely


  • Dry roast the cumin seeds on a medium heat in a frying pan until they smell fragrant. Grind them to a powder in a pestle and mortar. If you do not have one, grind them in a grinder but you will need to grind a larger quantity which you could save for later. Set the cumin powder aside.
  • Mix the chopped onions, coriander, yoghurt and salt in a bowl. Add half the milk. Adjust the level of salt. If the mixture still tastes very sour, add a little more milk until it tastes like a very mild yoghurt. Sprinkle the cumin powder over the raita and serve with an Indian meal.


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