Tadka Masala Raita

Ingredients:

1 cup dahi (curd)

1/4 tsp roasted jeera powder

black salt to taste

salt to taste

for the tempering

1 tsp mustard seeds

1 clove of garlic

1 tbsp finely chopped onion

1/4 tsp haldi

1/4 tsp red chilli powder

1 tsp coriander finely chopped

Method:

• mix black salt, jeera powder and salt into the dahi.
• heat the pan for tadka. Add oil, when the oil is heated add mustard seeds, when the mustard seeds crackle, add garlic and onion. cook on medium heat till the garlic and onion turn brown in colour, add haldi and mix well.
• switch off the flame and add red chilli powder and coriander leaves. let it rest for a min.
• add the tempering to the curd and mix well.

Tips:

• you could vary the quantity of the spices mentioned above.
• you could also add mint powder or black pepper powder to the curd.
• red chilli powder should be added to the tempering after switching off the gas or else the red chilli powder will get brunt. the heat in the pan will be good enough.
• let the tempering cool a bit before mixing it with the curd otherwise it can cuddle the curd.
• this raita can be served chilled.
• you can add a pinch of sugar to enhance the flavours.
• after you transfer the tempering on to the curd put 1 tsp of water or curd in the tadka pan and pour it over the curd so that the spices are completely transferred into the curd.
• this raita can be served as an accompaniment to parathas, chillas, rice etc.