4 Types of Raita Achari Sannata Tadka Pahadi 

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For Achari Raita - Heat mustard oil in a small pan. Add cumin seeds, kalonji, fennel seeds, grated ginger, slit green chillies, and heeng. 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.

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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 heeng. 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.

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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!

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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 heeng 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.