Boondi raita is a raita prepared with fresh curds and boondi (deep fried crisp gram flour balls). It goes well with spicy rice preparations.
- 1 to 11/4th cup fresh chilled curds
- 1/2 cup masala boondi
- 1/4th to 1/2 tsp roasted cumin powder ( adjust to taste)
- 1/4 th tsp red chilli powder (please note the boondi is already spicy)
- Salt to taste
- Finely chopped coriander leaves to garnish
- Whisk the curds in a bowl and keep aside. In a bowl of warm water add the boondi and soak them for 2 to 3minutes.
- They will swell up a bit. Gently squeeze out the water without mashing them and add it to the whisked curds. Add cumin powder, red chilli powder,and salt and mix well.
- Sprinkle a little chilli powder and roasted cumin powder and garnish with coriander leaves.
- Serve chilled with pulao, biryani or even with rotis.
- Prepare boondi raita just before serving to enjoy maximum flavours.
- The basic boondi raita recipes mention the use of non spiced/ khara boondi, but I tried using the spiced boondi available in farsan marts and the taste was very good. Spiced boondi also has fried and crushed curry leaves which gives added taste and flavour to the boondi raita.
- Serve chilled with rice varieties or roti or even with simple jeera rice or dal rice.
- If you like it crunchy, you can add the boondi directly to the curds and set aside for 2 to 3 minutes. Tastes great that way too.
- Always use fresh curds to prepare raita.