4 Types of Raita Achari Sannata Tadka Pahadi
4 Types of Raita: Achari, Sannata, Tadka, PahadiRaita is a refreshing yogurt-based side dish in Indian cuisine, often paired with spicy meals to balance flavors. Here are four unique variations:Achari Raita – Infused with Indian pickling spices (achar masala), this raita offers a tangy and mildly spicy kick, making it perfect for parathas and biryanis.Sannata Raita – A bold and fiery raita, often made with tempered mustard seeds, garlic, and red chilies, delivering an intense, smoky flavor.Tadka Raita – Features a flavorful tempering (tadka) of mustard seeds, cumin, curry leaves, and green chilies, enhancing the simple yogurt with aromatic spices.Pahadi Raita – A cooling raita from the Himalayan region, prepared with fresh herbs like mint and coriander, along with cucumber, giving it a fresh and earthy taste.Each of these raitas brings a unique taste and texture, making them perfect accompaniments to Indian meals!
Ingredients
Achari Raita
- Curd (दही) – 2 cups
- Salt (नमक) – to taste
- Pepper Powder (काली मिर्च पाउडर) – ½ tsp
- Coriander, chopped (ताज़ा धनिया) – handful
For Tempering
- Mustard Oil (सरसों तेल) – 2 tbsp
- Heeng (हींग) – ½ tsp
- Cumin (जीरा) – 1 tsp
- Kalonji (कलौंजी) – ½ tsp
- Fennel Seeds (सौंफ़) – 1 tsp
- Ginger, chopped (अदरक) – 1 tsp
- Green Chilli, slit (हरि मिर्च) – 2-3 nos
Sannata Raita
- Curd (दही) – 1 cup
- Water (पानी) – 1 cup
- Salt (नमक) – to taste
- Chilli powder (मिर्च पाउडर) – 1 tsp
- Boondi (बूँदी) – ½ cup
- Mustard Oil (सरसों तेल) – 2 tbsp
- Heeng (हींग) – ½ tsp
- Cumin (जीरा) – 1 tsp
- Coriander, chopped (ताज़ा धनिया) – handful
Pahadi raita
- Mustard seeds (सरसों दाना)- 1 tbsp
- Cumin (जीरा) – 2 tsp
- Garlic cloves (लहसुन) – 5 nos
- Green Chillies (हरि मिर्च) – 2 nos
- Salt (नमक) – a pinch
- Mint leaves (पुदीना) – handful
- Coriander, chopped (ताज़ा धनिया) – handful
- Turmeric (हल्दी) – ¼ tsp
- Curd, thick (दही) – 1 cup
- Chilli powder (मिर्ची पाउडर) – 1 tsp
- Cucumber, small (खीरा) – 1 no
Tadka Raita
- Oil (तेल) – 1 ½ tbsp
- Mustard Seeds (सरसों दाना) – 1 tsp
- Urad dal (उड़द दाल) – 2 tsp
- Chana dal (चना दाल) – 2 tsp
- Ginger (अदरक), Chopped – 1 tsp
- Green Chilli (हरी मिर्च), Chopped – ½ tsp
- Curry Leaves (करी पत्ता) – a handful
- Curd (दही) – ½ cup
- Onion (प्याज़), Chopped – ¼ cup
- Tomato, chopped – ¼ cup
- Salt (नमक) – to taste
- Black Pepper (काली मिर्च) – ½ tsp
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- For Achari Raita - Heat mustard oil in a small pan. Add cumin seeds, kalonji, fennel seeds, grated ginger, slit green chillies, and Hing. Sauté for a minute. Remove the pan from heat and let the tempering cool down slightly. In a bowl, whisk the curd until smooth. Add the tempering mixture to the curd and mix well. Season with salt and pepper powder. Mix again. Garnish with chopped coriander.
- For Sannata Raita - In a bowl, whisk the yogurt until it's smooth and creamy. Sprinkle some red chilli powder and salt, then whisk well. Add 1 cup of water and mix well again. Heat the mustard oil in a small pan until it starts to smoke, then add jeera and Hing. Let them crackle. Hold the diya using a tong and pour the tadka in the Dahi, then submerge the diya in it. Close it with a lid and give it a rest for 20 minutes. Take the Diya out and add boondi and coriander leaves. Mix it well. Garnish the raita with chopped coriander leaves for a fresh touch. Serve the Sannata raita immediately as a cooling side dish with various Indian meals. It complements dishes like biryanis, pulao, rotis, and curries.
- For Pahadi Raita - For the chutney paste, pound garlic, and green chillies on a mortar and pestle. Then add fresh mint leaves, coriander leaves, salt to taste, turmeric, and red chilli powder. Pound everything into a fine paste. In a clean bowl, add curd, grated cucumber, and the raita paste. Mix it well with a whisk. Pahadi Raita is ready to be served. Serve it with any kind of paratha and enjoy!
- For Tadka Raita, In a bowl, whisk the curd until smooth and creamy. Add salt and chilli powder, then mix well. Add finely chopped onion, tomato, and fresh coriander to the curd mixture. Mix everything thoroughly. In a small pan, heat 3 tbsp of oil over medium heat. Add Hing to the hot oil and let it sizzle for a few seconds. Add dry red chillies and cumin seeds to the oil. Allow them to splutter and release their flavours. Pour the tempering over the prepared curd mixture. Mix well. Garnish with additional chopped coriander. Serve the tadka raita as a refreshing side dish with Moong Dal Paratha.
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