BOONDI RAITA

Boondi raita is a simple, refreshing Indian side dish made by combining creamy yogurt with tiny, crispy fried gram flour balls called boondi. It’s especially popular as a cooling accompaniment to spicy meals. It pairs perfectly with biryani, pulao, paratha or any rich, spicy curry, helping balance the heat and enhance the overall meal.

The base is a thick curd (yogurt), which is whisked until smooth. Lightly salted or spiced boondi is then added – sometimes soaked briefly in water to soften it, depending on preference. The mixture is seasoned with spices like roasted cumin powder, salt and a pinch of chilly powder for medium heat. Fresh herbs like chopped coriander are often added for brightness.

ABOUT THE RECIPE:

Either plain boondi or masala(kara) boondi is commonly used for this recipe. I’ve used homemade KARA BOONDI for this recipe. Store bought plain boondi or masala boondi can also be used.

Kara boondi is usually garnished with garlic, cashews, chilly powder and curry leaves. I’ve used just the boondi coated with chilly powder. The cashews, garlic and curry leaves from the kara boondi might alter the taste, and shouldn’t be added to this recipe.

The recipe made with kara boondi doesn’t require any chilly powder. If you use plain boondi, add 1/2 teaspoon of chilly powder along with the roasted cumin powder.

INGREDIENTS FOR BOONDI RAITA:

• KARA BOONDI – 1 CUP
• THICK CURD/YOGURT – 1 CUP
• WATER – 1/2 CUP
• ROASTED CUMIN POWDER – 1/2 TSP
• SALT – AS REQUIRED
• CORIANDER LEAVES (CHOPPED) – FOR GARNISHING

HOW TO MAKE BOONDI RAITA:

• Separate boondi from cashews, garlic and curry leaves.

• In a bowl, add 1 cup of thick curd, 1/2 cup of water and salt.

• Whisk it really well. It should have a slightly watery consistency.

• Then add 1/2 teaspoon of roasted cumin powder and 1 cup of kara boondi to it.

• Mix it, and garnish it with finely chopped coriander leaves.

YUMMY AND DELICIOUS BOONDI RAITA IS READY.

SERVE IT WITH BIRYANI, PULAO OR PARATHA.

I HAD BOONDI RAITA WITH TAWA PULAO.

NOTE:

The boondi pearls in this recipe has a mild crunch to it. If you prefer soft boondi pearls, soak the boondi in water for 2 to 3 minutes, and the add it to the curd.

BOONDI RAITA

Recipe by foodpassion1513Course: MAIN COURSE, CONDIMENT, SIDE DISHCuisine: INDIAN

Servings

4

servings

Prep time

5

minutes

Cooking time

Calories

50-60

kcal

Boondi raita is a simple, refreshing Indian side dish made by combining creamy yogurt with tiny, crispy fried gram flour balls called boondi. It’s especially popular as a cooling accompaniment to spicy meals. It pairs perfectly with biryani, pulao, paratha or any rich, spicy curry, helping balance the heat and enhance the overall meal.
The base is a thick curd (yogurt), which is whisked until smooth. Lightly salted or spiced boondi is then added – sometimes soaked briefly in water to soften it, depending on preference. The mixture is seasoned with spices like roasted cumin powder, salt and a pinch of chilly powder for medium heat. Fresh herbs like chopped coriander are often added for brightness.

Ingredients

• KARA BOONDI – 1 CUP

• THICK CURD/YOGURT – 1 CUP

• WATER – 1/2 CUP

• ROASTED CUMIN POWDER – 1/2 TSP

• SALT – AS REQUIRED

• CORIANDER LEAVES (CHOPPED) – FOR GARNISHING

Directions

• Separate boondi from cashews, garlic and curry leaves.
• In a bowl, add 1 cup of thick curd, 1/2 cup of water and salt.
• Whisk it really well. It should have a slightly watery consistency.
• Then add 1/2 teaspoon of roasted cumin powder and 1 cup of kara boondi to it.
• Mix it, and garnish it with finely chopped coriander leaves.
• YUMMY AND DELICIOUS BOONDI RAITA IS READY.

Notes

• NOTE:
  The boondi pearls in this recipe has a mild crunch to it. If you prefer soft boondi pearls, soak the boondi in water for 2 to 3 minutes, and the add it to the curd.