"Sliced Onion Raita (Piyava Koshimbir/ Salad)" ... raita is a salad with inclusion of curds that are always served as a part and parcel of most menus to enhance the taste of dishes when served together be it vegetarian/ non. vegetarian ... try this simple one with only onion that tastes great served with any dish, be it pulav, biryani, roti or simply as a side dish with Dal-chawal ... Yummilicious ...
** Raita's/ Salad's are always a welcome served as side dishes with meals at functions, restaurants or at home. A raita served with meals that includes rich food items is always a breather for many who want to keep their dishes light. In my home we are salad and soup lovers and always prefer to have them on regular basis.
** I always make it a point to store curd's and sprouts in my fridge as it is always a quick fix tummy filling meals when in emergency/ lack of time/ in hurry etc. Again, its a sort of must in my home to be served with spicy pulav/ biryani/ khichidi etc. Curds being healthy and rich source of protein always combine well with veggies.
** Raitas belong to the group of salad the difference being addition of that beaten curds along with spices or tempering. There are so many varieties of salads that one can fix up, also the variations and combinations also are vast. You can also prepare salad with inclusion of veggies or non. veggie items while preparing them.
** Coming to veggies the most loved raita is with addition of onions, cucumber, tomatoes in a mix and match with any one or two or all three of them together. I have kept this raita simple with addition of only thinly slices onions as I was to serve it with a spicy pulav, as this helps in balancing the spice level when in combo.
** Here is my simple recipe for "Sliced Onion Raita (Piyava Koshimbir/ Salad)" my style; do try it and serve with any dish of your choice ....
** Ingredients :
Curds/ Dahi/ Yougurt : 1 cup
Onion/ Piyavu/ Kanda : 3 medium sized
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5 medium spiced ones
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
Salt/ Namak/ Meeta : to taste
** Peel and slice the onions lengthwise as thinly as possible. Wash, wipe dry and cut the green chillies lengthwise and cut them into 3” pieces. Add both the cut onion and green chillies into a wide bowl and keep it aside ready.
** Note : If desired you can finely chop the green chillies.
** Add curds in a bowl and beat it well to a thick and smooth texture. There should be no lumps or no water leaving through the side. Add to the onion- chilly in bowl along with salt to taste, hing water or powder and mix well.
** Note : You can add either the prepared hinga uddaka (asafoetida water) or powder; any that is available in your home. Check details to preparation method of the same if desired at the bottom of this recipe.
** DO NOT ADD WATER. Cover with a tight lid and immediately keep it in the refrigerator to chilled a little bit and remove about 20 minutes just before serving time. Once again mix well and sprinkle some water only if necessary.
** Note : Just before serving you can temper/ panna/ tadka with oil- mustard seeds- curry leaves if desired and garnish with finely chopped coriander leaves. I wanted to keep it very simple, just the way it is served with briyani in hotels as here we are serving it with spicy rice dish and addition of excess spices to raita spoils the combo, however, it is individual choice and if desired you may do so.
** "Sliced Onion Raita (Piyava Koshimbir/ Salad)" is done and ready to be served. You may serve it as a side dish with any other dishes of your choice during meals. Though raita's tastes great with all types of meals, it tastes the best served with spicy briyani, pulav, other spiced rice dishes. It tastes great served with simple spiced moong dal- rice khichidi/ pongal too etc and is a must in my home. When want to enjoy some spiced veggie stuffed parathas I just accompany it with this raita and it tastes wonderful.
** Sharing a common link to all “Raita/ Salad” recipes shared in the blog below, you may browse through in leisure and try them out too ….
** Given below is the link to “Preparation Method of Perfect Set Curds”, if you need do learn the same, please check out out on the link given below ….
https://gayathrifoodbytes.blogspot.com/2015/03/delightful-curds-setting-of-curds.html#more
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
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