Is your spicy Biryani feeling incomplete? A cooling, crunchy Raita Recipe for Biryani is the perfect partner to balance the heat! Whether you are serving a rich Chicken Biryani or a simple Veg Pulao, this authentic Maharashtrian-style Koshimbir adds a refreshing burst of flavour to every bite.
Many home cooks wonder how to make that perfect restaurant-style raita that tastes chatpata (tangy) and isn’t too watery. The secret is simple: fresh ingredients and a pinch of Black Salt. This Veg Raita Recipe is incredibly healthy, easy to digest, and takes less than 5 minutes to whip up. It combines the crunch of onions and cucumbers with the creaminess of fresh curd (dahi), making it an essential side dish for any Indian meal. If you are looking for a quick side dish that elevates your lunch or dinner, this Onion Tomato Raita is the answer.
Also Read – Spicy Masala Rice Recipe | Tasty Leftover Rice Makeover
Ingredients List:
- Onion: 1 large (finely chopped)
- Cucumber: 1 medium (peeled and finely chopped)
- Tomato: 1 medium (finely chopped)
- Green Chilli: 1 (finely chopped, adjust for spice)
- Fresh Herbs: A small handful of Coriander leaves (Cilantro) and Mint leaves (Pudina).
- Curd (Dahi/Yogurt): 1 cup (fresh and thick)
- Regular Salt: To taste
- Black Salt (Kaala Namak): 1/4 teaspoon (for digestion and tangy flavour)
Also Read – Easy Maharashtrian Koshimbir Recipe: Healthy Raita Salad
Step-by-Step Instructions:
- Chop the Veggies: Start by peeling the cucumber. Finely chop the onion, tomato, cucumber, and green chilli. Finely chop the coriander and mint leaves.
- Combine Ingredients: Take a large mixing bowl. Add the chopped onion, cucumber, and tomato to it.
- Add Freshness: Toss in the green chilli, fresh coriander, and mint leaves. These herbs give the Raita Recipe for Biryani its signature aroma.
- Seasoning: Add regular salt to taste and the secret ingredient—Black Salt (Kaala Namak). The black salt adds a unique, tangy kick and aids digestion.
- Mix Dry First: Mix all the dry ingredients (vegetables, salts, and herbs) thoroughly before adding the curd. This helps distribute the flavours evenly.
- Add Curd: Pour the fresh curd (dahi) into the bowl.
- Final Mix: Gently mix everything together until the vegetables are well-coated with the creamy curd.
- Serve: Your delicious Koshimbir is ready! Serve chilled with your favourite rice dish.
Cooking Tips for Better Results:
- Why Black Salt? Always add a pinch of black salt (kaala namak) to yogurt-based dishes. It enhances the flavour significantly and helps prevent bloating after a heavy meal like Biryani.
- Use Chilled Curd: Always use cold, thick curd (yogurt) for the best texture. If the curd is watery, whisk it before adding it to the vegetables.
- Serve Immediately: Add salt just before serving. Salt releases water from cucumbers and onions, which can make the raita watery if kept for too long.
- Chop Finely: The key to a good mouthfeel in this Koshimbir Recipe is chopping all vegetables into small, uniform pieces.
Also Read – Methi Koshimbir Recipe: Healthy Fenugreek Salad
Variations:
- Spicy Version: Sprinkle a pinch of red chilli powder and roasted cumin powder (jeera powder) on top for an extra kick.
- Kids-Friendly Version: Skip the green chillies completely and add a tiny bit of sugar for a sweet and creamy taste.
- Vegan Version: Use plant-based yogurt (like peanut curd or coconut yogurt) instead of dairy curd to make a vegan Raita Recipe.
- Boondi Style: You can add soaked boondi (fried chickpea flour balls) along with the veggies for extra texture.
Serving Suggestions:
- This versatile side dish pairs perfectly with:
- Biryani: Chicken, Mutton, or Veg Biryani.
- Pulao: Peas Pulao, Tawa Pulao, or Jeera Rice.
- Indian Thali: As a cooling salad alongside Chapati and Bhaji.
- Parathas: Stuffed Aloo or Paneer Parathas.
Also Read – Gajarachi Koshimbir Recipe: Easy Maharashtrian Carrot Salad
FAQs (Frequently Asked Questions):
Q1: Can I make this Raita Recipe for Biryani ahead of time?
Ans: It is best to chop the vegetables in advance, but mix the salt, black salt, and curd only when you are ready to eat. This prevents the raita from becoming watery.
Q2: What is the difference between Raita and Koshimbir?
Ans: They are very similar! “Raita” is the common term in Hindi/North India, while “Koshimbir” is the Marathi word used in Maharashtra. Koshimbir is often slightly drier, like a salad with yogurt.
Q3: Is this recipe healthy?
Ans: Yes! This Onion Tomato Raita is packed with raw vegetables, vitamins, and probiotics from the curd, making it excellent for digestion.
Q4: Which curd is best for this recipe?
Ans: Homemade fresh curd is ideal. You can also use store-bought plain yogurt or Greek yogurt for a creamier texture.
Best Raita Recipe for Biryani | Onion Tomato Koshimbir
Ingredients
- Onion: 1 large finely chopped
- Cucumber: 1 medium peeled and finely chopped
- Tomato: 1 medium finely chopped
- Green Chilli: 1 finely chopped, adjust for spice
- Fresh Herbs: A small handful of Coriander leaves Cilantro and Mint leaves (Pudina).
- Curd Dahi/Yogurt: 1 cup (fresh and thick)
- Regular Salt: To taste
- Black Salt Kaala Namak: 1/4 teaspoon (for digestion and tangy flavour)
Instructions
- Chop the Veggies: Start by peeling the cucumber. Finely chop the onion, tomato, cucumber, and green chilli. Finely chop the coriander and mint leaves.
- Combine Ingredients: Take a large mixing bowl. Add the chopped onion, cucumber, and tomato to it.
- Add Freshness: Toss in the green chilli, fresh coriander, and mint leaves. These herbs give the Raita Recipe for Biryani its signature aroma.
- Seasoning: Add regular salt to taste and the secret ingredient—Black Salt (Kaala Namak). The black salt adds a unique, tangy kick and aids digestion.
- Mix Dry First: Mix all the dry ingredients (vegetables, salts, and herbs) thoroughly before adding the curd. This helps distribute the flavours evenly.
- Add Curd: Pour the fresh curd (dahi) into the bowl.
- Final Mix: Gently mix everything together until the vegetables are well-coated with the creamy curd.
- Serve: Your delicious Koshimbir is ready! Serve chilled with your favourite rice dish.
