RAITA – SPINACH, ONION
I was a late convert to raita, preferring a bowl of plain yogurt for most of my life. But I’ve come to appreciate a few kinds in the past several years – onion (with biryani), boondi (with anything, but not the way it’s supposed to made, with soggy boondi, I’ll take mine on top so it stays crunchy please), carrot, and even spinach.
Raita is pretty common across the top half of the country, and while yogurt is beloved in the south, raita is not traditionally part of the plate there (even though there are vegetable dishes in some states that incorporate yogurt, and of course, “curd rice” is ubiquitous).
The article below is a pretty fun read (even though he’s wrong about the lack of Gujarati raitas – I have spent plenty of time over the years dodging those 
).
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Two raitas recently: spinach, and onion.
A quick spinach raita rounded out a recent meal of pooda / chilla.
Spinach sauteed with onion, garlic, and red chilli flakes, and mixed into some yogurt with a few ground spices (cumin, red chilli powder, chaat masala). I left it thick for my intended use, more borani texture that the a typical thinned raita, tbh.
Onion raita has become a favorite with biryani or pulao – it adds a pungency that pairs nicely with the rice and meat.
Raw, sliced red onion into thinned yogurt with scant spices – cumin, red chilli powder, and a pinch of kala namak. My mom sautes the onion sometimes, and sometimes browns it, which version then tastes similar to Persian mast-o-musir – or a really good onion dip 
. I like a pinch of pint or cilantro sometimes too.
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