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Boondi raita is a delicious side dish recipe which can be served with any meal. Boondi is crispy & tiny fried balls prepared using gram flour. Boondi raita is very simple recipe which is prepared with curd, spices and boondi.
Raita is a yogurt/curd based side dish recipe usually served along with pulav, biryani, parathas and roti. Different vegetables like cucumber, onions, mooli (radish), tomato, mint, coriander etc. can also added to the raita along with spice powders. Raita has a cooling effect on our body and hence makes an ideal dish during summers. Raita can be enjoyed as a healthy & quick snack too.
Always select fresh and thick curd to prepare raita. Make sure the curd is not too sour. Whisk well the curd to get a smooth, creamy texture. You can spice up the curd with little chilli powder, cumin powder, salt and coriander leaves. You can also add little chat masala and pepper powder too if you prefer.
Spiced yogurt/curd can be chilled in the refrigerator before adding boondi. Boondi is added to the yogurt mixture just while serving to get the crunch. There is another way of preparing boondi raita where you can soak up the boondi in water for few minutes to remove the oily flavor. Later the boondi is squeezed and added to the spiced yogurt. This way the boondi is soft and has a melt in mouth texture. You can serve this boondi raita chilled too.
2 cup fresh curd/yogurt
1 cup boondi/kara boondi (salty or spicy)
½ tsp red chilli powder
½ tsp roasted cumin/jeera powder
¼ tsp pepper powder (opt)
Coriander leaves, for garnishing
Salt, to taste
- Take fresh curd in a bowl and whisk it well to get a smooth and creamy texture. Do not over beat curd which makes it too watery.
- To the whisked curd, add spice powders like red chilli powder, pepper powder, jeera/cumin powder and chopped coriander leaves. Mix well and add little salt. If using spicy boondi, you can reduce red chilli powder and pepper powder quantity.
- You can add 1 or 2 tbsp water to the curd if it is too thick. Also, do not add more salt, as boondi has salt in it.
- If you prefer chilled raita, refrigerate the spiced curd for some time. Later add the boondi to the curd for a crunchy texture just before serving.
- You can also soak the Kara boondi in a bowl of water for 5 minutes. Boondi absorbs water and swells a bit. Squeeze out the excess water from the boondi and add it to the spiced curd. This method gives a soft & melt in mouth boondi raita.
- Add more spice powders and salt to the raita if needed. Garnish with chopped coriander leaves and more boondi as required.
- Serve Boondi raita as a side dish with any Indian meal or can have it as a healthy snack too.
- The curd should not be too sour as it alters the taste of the raita.
- If you prefer your boondi raita to be crunchy, add boondi only just before serving the dish.
- You can use either salty or spicy boondi.
- Soaking boondi in water for few minutes removes the excess oil and its taste. This also makes the boondi soft.
- Do not add more salt at once as Kara boondi too has salt in it. add accordingly.
- Add spice powders more or less to suit your taste.
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