Plain Raita Recipe (Tadka Raita)
This is the simple, plain raita recipe. You’ll need only 8 ingredients and 5 minutes to make this delicious, refreshing tadka raita.
Servings 4
Calories 80kcal
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 | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 373mg | Potassium: 154mg | Fiber: 1g | Sugar: 5g | Vitamin A: 172IU | Vitamin C: 22mg | Calcium: 121mg | Iron: 1mg
