Plain Raita Recipe (Tadka Raita)

ByKanan Patel Updated on
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This is a super simple, plain raita recipe with a twist—a flavorful tadka (tempering) added on top! It’s creamy, refreshing, and takes just 5 minutes to make. A perfect cooling side dish to balance out any spicy Indian meal. Whether you’re pairing it with biryani, paratha, or dal rice, this tadka raita adds that extra zing!

Plain tadka raita with curry leaves on top served with corn pulao.

You’ll Love This Plain Raita Recipe

  • Super easy to make – Just whisk yogurt with a few spices and pour a flavorful tadka (tempering) of green chili and curry leaves on top.
  • Quick & fuss-free – Takes only 5 minutes, and guess what? No chopping needed!
  • Minimal ingredients – You only need 8 basic ingredients to whip this up.
  • Perfect for busy days – Sure, cucumber raita, onion tomato raita, mint raita are great—but they need chopping. This one’s a lifesaver on those lazy or hectic days.

Ingredient Notes For Tadka Raita

You’ll need just 8 ingredients and 5 minutes to make this refreshing, flavorful plain raita (also known as tadka raita).

  • Plain yogurt (dahi or curd): Always use chilled yogurt if you’re serving it right away. You can use either homemade or store-bought plain yogurt.
  • Roasted cumin powder: For the best flavor, make it at home! Just dry roast cumin seeds until aromatic and golden, then cool and grind using a spice grinder or mortar and pestle.
  • Green chili: I add slit green chilies to flavor the raita without the bite—they’re easy to discard while eating. Prefer more heat? Use finely chopped chilies instead.
  • Curry leaves: These add that signature curry leaves aroma. Highly recommended—don’t skip!
  • Ginger: I like to add minced ginger for a hint of warmth, but feel free to leave it out if that’s not your thing. 

How To Make Plain Raita With Tadka? (& Tips) 

  1. Take chilled yogurt in a mixing bowl. Add salt, black salt, and roasted cumin powder.
  2. Using a whisk, beat until the yogurt is smooth and everything is well mixed.
Collage of 2 images showing spices in the yogurt and whisked yogrut.
  1. Sprinkle red chili powder right in the center. Do not mix it yet. This step is key to bringing out a smoky flavor with the hot tadka.
  2. Make the tempering (tadka): Heat oil in a small tadka pan. Once hot, add cumin seeds and let them sizzle.
  3. Add ginger, slit green chili, and curry leaves. Sauté for 40–50 seconds or until the raw smell of ginger disappears.
  4. Carefully pour the hot tempering directly over the chili powder in the raita.

Why this way? Pouring hot oil on chili powder helps release its color and aroma without burning it, adding a slightly smoky depth. If you put chili powder in the hot tadka pan, it may burn and cause sneezing!

  1. Gently mix the tadka into the raita.

Raita tastes best when served chilled. Either use cold yogurt or refrigerate the raita after making it.

Collage of 5 steps showing chili powder in the yogurt, tempering made and added to the yogurt.

What To Serve With Tadka Raita?

Plain raita served with corn pulao.

Check Out Other Raita Recipes

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Plain Raita Recipe (Tadka Raita)

5 from 2 votes
Plain raita recipe (Tadka Raita) | How to make plain raita
This is the simple, plain raita recipe. You’ll need only 8 ingredients and 5 minutes to make this delicious, refreshing tadka raita.
Kanan
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Raita:

  • 1 ½ cups Plain yogurt
  • ½ teaspoon Roasted cumin powder
  • Salt, to taste
  • ½ teaspoon Black salt (Kala namak)
  • ¼ teaspoon Red chili powder

For Tempering:

  • 2 teaspoons Oil
  • ½ teaspoons Cumin seeds
  • ¼ teaspoon Ginger, minced or finely chopped, OPTIONAL
  • 1 Green chili, slit
  • 4-5 Curry leaves

Instructions

  • Take chilled yogurt in a mixing bowl. Add salt, black salt, and roasted cumin powder.
  • Using a whisk, beat until the yogurt is smooth and everything is well mixed.
    💡 Tip: Raita tastes best when served chilled. Either use cold yogurt or refrigerate the raita after making it.
  • Sprinkle red chili powder right in the center. Do not mix it yet. This step is key to bringing out a smoky flavor with the hot tadka.
  • Make the tempering (tadka): Heat oil in a small tadka pan. Once hot, add cumin seeds and let them sizzle.
  • Add ginger, slit green chili, and curry leaves. Sauté for 40–50 seconds or until the raw smell of ginger disappears.
  • Carefully pour the hot tempering directly over the chili powder in the raita.
    💡Why this way? Pouring hot oil on chili powder helps release its color and aroma without burning it, adding a slightly smoky depth. If you put chili powder in the hot tadka pan, it may burn and cause sneezing!
  • Gently mix the tadka into the raita. It’s now ready to serve.
    💡 Serving later? Chill this plain raita in the refrigerator until ready to eat.

Nutrition

Calories: 80kcal (4%) | Carbohydrates: 5g (2%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg (4%) | Sodium: 373mg (16%) | Potassium: 154mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 172IU (3%) | Vitamin C: 22mg (27%) | Calcium: 121mg (12%) | Iron: 1mg (6%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 2 votes (2 ratings without comment)

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8 Comments

  1. Hi Kanan, I had a suggestion. It would be very helpful if you include a weekly menu planner/ simple dinner ideas kind of
    Action in your blog. I think a lot of folks are in the lookout for such ideas for busy weekdays and would help a lot. Might be something you can consider for the blog. Take care!!

    Reply

    1. Thank you Anjana for your suggestion.
      I will see if I can manage to do meal plan kind of posts.
      The thing is I usually do not plan for a week. I tried doing this before and sadly I failed.
      I like to make the recipes as per what I have in my fridge and what suits based on the time that day I have.
      If I plan ahead of time and that day I might not have much time or energy to cook that planned dish.
      Also my husband gets unexpected travel for his work and since I am working remotely, I usually go with him. So meal plans never worked for me.
      If I am not good at it, I am not confident about sharing those.

      Reply