Even though this is a yogurt based dish served at room temperature, I hesitated over calling it a raita since a raita has no tadka, in the strictest sense of the word, and only has one or more ingredients mixed into yogurt that is seasoned with a few dry spices. I learned this from someone I consider very knowledgeable about food, North Indian cuisines being one of her areas of expertise. Calling it a 'salad' is a lot more inclusive, although the approach to putting this dish together is very Indian.
This is not a precise recipe, but more of a guideline.
Steam about a cup or two of broccoli florets for few minutes and then chop it into smaller pieces when cool. Mix it with about as much plain yogurt or dahi by volume. Add a handful of chopped walnuts to it. Season with salt to taste and pinch of sugar. In a small pan, heat a little oil, and to it, add one or two cloves of minced garlic, a crumbled dried red chili, and a pinch of sesame seeds. Take it off the heat when it starts to sizzle, and pour it over the prepared salad. Stir it together gently and serve.
Broccoli and Walnut Salad with a tadka of red chilies, garlic, and sesame seeds drizzled on top; should be stirred together before eating.