Thursday, 4 February 2016

Boondi Raita

Yogurt, better known here in India as curd or simply dahi forms an integral part of our populi's daily meals, seldom have I come across households that do not consume a small bowl of this healthy probiotic concoction on a daily basis. The reason is simple, India is a tropical country, which means the sun is always shining upon us and hence our ever so intelligent forefathers concocted a perfect 'beat the heat' remedy - have yogurt with all your meals....

Curd though mostly had by the spoonful with food, if often dressed up and mixed with various fruits, vegetables and savoury snacks and transformed into various raitas, (A raita, simply put is a side dish made from curd and other add-ons.) that are most commonly had with various pulaos i.e. pilafs.

One such very popular raita is the Boondi Raita made from Boondi i.e. crispy deep fried pearls of chickpea flour, which is easily and widely available in Indian markets.

The word boondi is derived from the hindi word 'boond' meaning a drop, as boondis are shaped like little drops.

These little drops when put in any liquid, soak it up and puff up into soft little roundels.

The recipe for this yummy raita is extremely simple, as it involves no cooking, just putting all the ingredients into a bowl and mixing em up.

Here it is
Serves 6

You will need:

600 gms fresh curd or yogurt
100 gms boondis
1/2 tsp roasted cumin (jeera) powder
1 tsp sugar
1/4 tsp chat masala
1/4 tsp red chili powder
1/4 tsp black pepper powder
1/2 tsp chat masala
2 tbsp chopped coriander leaves
1 tsp chopped mint leaves
1 tsps pomegranate seeds (optional)
1/2 cup milk


Whisk the yogurt till smooth, add milk and mix well.

Add in boondi, sugar, roasted cumin powder, chat masala, red chili powder, pepper powder, mint leaves, half of the coriander leaves and mix well.

Transfer the raita into a serving bowl.

Garnish with fresh coriander and pomegranate seeds.

Serve chilled with your favourite pulao


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