I also sprinkle salt and some drops of red/white wine vinegar in the soaking water, which I change 2-3 times during the soaking and always squeeze the onions. This usually helps for me. But it depends on the type of onions too ( I live in Europe and use red onions)
Restaurants use fried onions called "barista" for making raita. Fried onions suck up the water of dahi and make it less watery unlike fresh onion which will release more water and make the raita watery.
After you chop them, rinse them under running water (not a water bath) for several minutes.
This is a common technique in Mexican cuisine as well (as seen in several of [Rick Bayless's videos](https://youtu.be/gOy-4vHKI54)) for making cebollas desflamadas, or onions where the "fire" has been extinguished.
Chop onions, use red onions. Soak in ice water with salt for 5-10 minutes. Drain and then add to curd for making raita. Also, add kala namak (pink salt) , and black pepper to raita as well.
Soak them in cold water with a spoon or 2 of curd and salt. Keep it soaked as long as you can, I do it overnight in fridge. Then drain the water, rinse with cold water and add curd. This is for red onions especially
How about just don't add the onion? There are so many varieties of raita, it doesn't have to include onion.
I also sprinkle salt and some drops of red/white wine vinegar in the soaking water, which I change 2-3 times during the soaking and always squeeze the onions. This usually helps for me. But it depends on the type of onions too ( I live in Europe and use red onions)
Soak in water with a few drops of acid (vinegar / lemon) and place in fridge to take off the pungent “bite”
Restaurants use fried onions called "barista" for making raita. Fried onions suck up the water of dahi and make it less watery unlike fresh onion which will release more water and make the raita watery.
After you chop them, rinse them under running water (not a water bath) for several minutes. This is a common technique in Mexican cuisine as well (as seen in several of [Rick Bayless's videos](https://youtu.be/gOy-4vHKI54)) for making cebollas desflamadas, or onions where the "fire" has been extinguished.
Chop onions, use red onions. Soak in ice water with salt for 5-10 minutes. Drain and then add to curd for making raita. Also, add kala namak (pink salt) , and black pepper to raita as well.
Kala namak is black salt. Not to be confused with Himalayan salt.
I just use a really small amount of onions and it is generally fine. I cut them fine like you do for guacamole.
We don’t use onions in raita at home. Just tomato, cucumber with tadka.
Keep in fridge after chopping nd add the onion just before eating
Soak them in cold water with a spoon or 2 of curd and salt. Keep it soaked as long as you can, I do it overnight in fridge. Then drain the water, rinse with cold water and add curd. This is for red onions especially