Name: Plain Raita Recipe (Tadka Raita)
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 1 ½ cups Plain yogurt; ½ teaspoon Roasted cumin powder; Salt (to taste); ½ teaspoon Black salt (Kala namak); ¼ teaspoon Red chili powder; 2 teaspoons Oil; ½ teaspoons Cumin seeds; ¼ teaspoon Ginger (minced or finely chopped, OPTIONAL); 1 Green chili (slit); 4-5 Curry leaves

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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)

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.

Collage of 2 images showing spices in the yogurt and whisked yogrut.

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.

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?

Serve this plain raita as a side dish with your rice dishes e.g. veg pulao, paneer biryani, tawa pulao, methi rice, etc.
It can be served with any stuffed paratha, thepla, etc.
It can be served along with your Indian meal that consists of dal, rice, sabzi, roti.

Check Out Other Raita Recipes

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