1. Cut the onions into long, thin slices. Add salt and mix well. After 30 minutes to an hour, squeeze the water out of the onions.
2. In a bowl, add the yogurt, buttermilk and sour cream. Beat it to give it a smooth consistency. Add the onion.
3. Grind the ginger and chilies in a blender. Add to the raita. Stir well.
4. Fry the cumin seeds in a little oil. Garnish raita with the cumin seeds. Cover and chill before serving.
2 white onions
1/2 tsp salt
2 cups yogurt
½ cup buttermilk
1 Tbs sour cream
1 piece ginger, ¼ inch
2 green chilies
1/2 tsp cumin seeds
Kachi makes this Onion Raita very often because it is quick and easy to make and goes with everything. She uses small Indian red onions in this recipe because the flavor is not strong. This recipe is originally from North India but is enjoyed in South India as well. Since it takes only a few minutes to make I serve it frequently. It can be served at any meal.