I find that as one drives further toward central Asia raw onion is treated with more respect. Sweet and crunchy with a little sting in the tail, this is a condiment or a salad, depending on one’s inclination.
There are many ways to draw the sulfur out of a raw onion. Choosing a low-sulfur variety, like vidalia or walla walla is one. Time spent in the refrigerator after slicing is another (a good tip for your nachos americanos, too). Ice water is good, as are acids, if these treatments do not compromise the recipe.
But I would never be too aggressive about removing the sulfur. After all, raw onion, with its crunchy balance of bite and sweet, is the raison d’etre, n’est pas? If I do not want raw onion, I make a cucumber raita instead. That said, be warned that churri is not first-date food.
So, what is churri? Well, this churri is tame-enough slices of onion sitting in a bath of yogurt and buttermilk (a little acidic, yes?). The green flavours come from a puree of mint, coriander, ginger and a little chili, plus some ground cumin for warmth. It makes a more forceful accompaniment to the more comforting and meaty rogan josh.