“Onion Raita (Piyava Koshimbir)” … salad is a healthy side-dish prepared with or without addition of curds to be served along with other dishes during meals … simple onion raiata always tastes great be it served with vegetarian/ non. vegetarian dishes ... try this simple one with only finely chopped onions- curds; tastes great served with any dish, be it pulav, biryani, roti ... Yummilicious ...
** I always endorse that a little bit of Raita's/ Salad's along with dishes during meals are always a welcome site and go a long way in enhancing dishes be it 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 for personal reasons. In my home, we are salad and soup lovers and always prefer to have them on regular basis and 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.
** Raitas belongs to group of salad; the difference being addition of beaten curds along with spices/ tempering. There are so many varieties of salads with variations and combinations that would run into a long list. You can also prepare salad with inclusion of veggies or non. veg items while preparing them. Coming to veggies the most loved salad is with addition of onions, cucumber, tomatoes with spices and when curds are added it turns into raita. I have already shared this recipe and here the difference is; I have added finely chopped onions instead of sliced ones unlike the previous one’s.
** Either salad/ raita is usually a must in my home on regular basis especially if the main course meal is spicy pulav/ biryani/ khichidi or non.veg curry dishes like chicken, egg etc. Curds being healthy and rich source of protein always combine well with veggies and tastes lovely even served along with stuffed parathas/ roti/ etc. Always make salad/ raita a part of your lifestyle routine to reap in health benefits and to make a habit of the same for coming generations. There are plenty of raita/ salads shared in the Blog, which you may browse through in leisure and do try them.
** Here is my simple recipe for “Onion Raita (Piyava Koshimbir)” 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
Curry Leaves/ Kadipatta/ Karbevu : 2-3 fresh ones
Salt/ Namak/ Meeta : to taste
** Peel the outer skin of onions and chop them to fine pieces. Add them into a wide mouthed bowl and keep it aside ready. Wash, wipe dry and finely chop the green chilies and curry leaves add them to the onions in the bowl.
** 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 the onion- chilly pieces 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.
** “Onion Raita (Piyava Koshimbir)” 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 ….
** 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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