Spiced Yogurt
A cooling, creamy bowl of whisked yogurt topped with a fragrant tempering of mustard seeds, curry leaves, and green chili. This quick Indian side dish is perfect alongside biryani, pulao, or any spiced main, ready in under 10 minutes.
For 4 servings
- mix · ~2 min
Whisk the yogurt till smooth.
1.Add yogurt and water to a mixing bowl.2.Whisk vigorously until smooth and no lumps remain.3.Add salt and mix well. - temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 seconds).3.Add cumin seeds and cook until fragrant (10 seconds).4.Add curry leaves, green chili, and asafoetida. Fry for 15 seconds, then remove from heat.TIPCurry leaves will crackle and splutter — stand back to avoid oil splashes. - assemble · ~1 min
Pour the tempering over the yogurt.
Immediately pour the hot tempering over the whisked yogurt. Do not stir — let the tadka rest on top so the flavors bloom into the yogurt.
TIPPouring while hot creates a gentle sizzle that infuses the yogurt with aroma. - garnish
Garnish with coriander leaves and serve.
Sprinkle chopped coriander leaves on top. Serve immediately at room temperature or slightly chilled as a cooling side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use chilled full-fat yogurt for the creamiest texture and best mouthfeel.
- 2Whisk the yogurt until completely smooth — lumps will prevent the tadka from blending evenly.
- 3Let mustard seeds finish spluttering completely before adding cumin to avoid burning.
- 4Pour the hot tempering immediately over the yogurt to maximize aromatic infusion.
- 5For a thicker raita-like consistency, skip the added water and whisk yogurt alone.
- 6Store leftover spiced yogurt in the fridge for up to 2 days; stir gently before serving.
Adapt it for your goals.
Vegan
Substitute full-fat Greek-style dairy yogurt with a thick unsweetened plant-based yogurt (coconut or cashew) — the tempering works identically and delivers the same cooling contrast.
spicySpicy
Add 1/4 teaspoon red chili flakes or a chopped dried red chili to the tadka for an extra layer of heat that lingers after the fresh green chili.
garlic gingerGarlic-ginger
Stir in 1 teaspoon each of grated ginger and minced garlic into the whisked yogurt before pouring the tempering — adds a pungent warmth that pairs beautifully with heavy rice dishes.
herbaceousHerbaceous
Swap coriander garnish with finely chopped mint leaves for a brighter, cooler flavor profile that cuts through rich curries.
Why this is on our healthy list.
Probiotic-rich base
Full-fat yogurt contains live probiotics that support gut health and digestion, especially beneficial alongside heavy spice-laden meals.
Anti-inflammatory spices
Cumin and mustard seeds provide natural anti-inflammatory compounds, while asafoetida aids in reducing bloating and gas.
Good source of calcium
Two cups of yogurt supply a substantial amount of bone-supporting calcium, contributing to daily mineral needs.
Low-calorie cooling side
This tempering adds only about 40 calories from oil and seeds, making it a light yet flavorful accompaniment that doesn't weigh down a meal.
Frequently asked questions
Yes, but full-fat yogurt yields the creamiest result. Non-dairy yogurts work too; just whisk them well, as some plant-based brands tend to separate when mixed with hot oil.
