I've got all 3 in the spice cupboard, Deggi Mirch, Paprika and kashmiri mirch, not sure how much yoghurt is left though - What a shame it looks like its play time this afternoon.  ;D

Not sure if this should be here or in CA's original thread...

No chilli powder - Overpowering taste of coriander and of yogurt.
Deggi Mirch - Far too hot, leaves a sharp after taste.  Does tone down the coriander nicely. No yogurt taste.
Kashmiri Mirch - Slightly too sharp. Doesn't tone down the coriander definite yogurt after taste.
Paprika - Balances the coriander nicely, hides some of the yogurt but adds nothing to the heat.

... so Im a bit lost now.

Hi Lardman,

It sounds like the paprika worked best albeit without any heat.  So I guess that you want a bit of a kick but not too muck?  mmmm,  I would try to get hold of some hot paprika then, give that a go.  To my mind though, a Raita shouldn't be hot but should be served as a cooling accompaniment to a spicy starter such as Seekh kebabs, shami kebabs or onion bahjis.

Good worked though, at least you know what doesn't work now, and that's what it's all about, ruling out the variables.

Good work

Ray