Presenting to you a simple Dahi Tadka that goes well with flavoured rice. The recipe is simple yet different from usual Raitha. 
This recipe is shared by Bhavya and this is how they make Dahi Tadka regularly. Here, creamy curd is mildly tempered and just that. Yes, there is no cucumber or tomatoes here. This raitha is a good accompaniment with lemon rice, pulav, or even biryani. It can be served plain (when chilled) or with hot steaming rice.
Curd is usually served after meal, it is light and aids in digestion. So why wait when you can spice up the coolant! This summer add some temper to your ever cool curd.
Steps:
Heat oil in a small pan on medium flame.
Add jeera, chana daal, urad daal, curry leaves, green chilli and garlic . Let it fry for a minute.
Add onions and caramelise it.
Switch off the flame and let it cool completely. Meanwhile, add salt to curd and whisk until smooth. Add tempering to the curd and mix well. 
Serve with rice or plain.
- Curd 1 cup
- Onion 1 small
- Garlic 1 clove
- Green chilli 1 small
- Urad daal 1 tsp
- Chana daal 1 tsp
- Jeera 1 tsp
- Curry leaves 1 strand
- Salt
- Oil 2 tsp
- Slice onions and finely chop green chilli and garlic. Keep aside.
- Heat oil in a small pan on medium flame.
- Add jeera, chana daal, urad daal, curry leaves, green chilli and garlic .
- Let it fry for a minute.
- Add onions and caramelise it.
- Switch off the flame and let it cool completely.
- Meanwhile, add salt to curd and whisk until smooth.
- Add tempering to the curd and mix well.
- Serve with rice or plain.
- 1.Tempered raitha can be further diluted by adding water and enjoyed as buttermilk or masala chaas.
- 2.Carefully blend and server chilled.
