Tadke wala Raita

Tadke wala raita or heeng jeera raita is very common and popular in all over India. This raita is everone’s first choice in accompaniments. In this recipe curd is tempered with heeng and jeera. This is easy to make and served with stuffed parathas, pulao, khichadi or dry vegetables. Whenever I make any dry veg, my daughter prefers this raita along with that.

Course: Side Dish
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients:

1 cup Curd (Plain yogurt)
½ teaspoon Jeera (cumin seeds)
Salt as per taste
½ teaspoon Black salt (Kala namak)
¼ teaspoon Red chilli powder
1 teaspoons Oil
A small pinch heeng

Instructions:

Take curd in a bowl. Beat it till it is smooth.
Now add salt and black salt. Mix well.

Making tempering-

Heat the oil in a small pan.
Once hot add cumin seeds and heeng.
When cumin seeds splutter, add red chilli powder.
Pour this tadka on top of curd. Stir it to combine.
Serve it with your favourite meal.

Tips:

Make Sure curd is fresh for better taste. If you are using sour curd, it will not give taste well.
If curd is very thick, you can add water.
Raita can be seasoned with a variety of spices roasted coriander powder, pepper powder, chat masala and dry mint leaves.

Try other raita recipes;

Palak Raita Boondi ka raita

Comments

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