Wednesday, 19 October 2011

Boondi Raita

boondi raita

Boondi raita is the most common raita in Indian homes and even served when entertaining some guests. Boondi raita is served as an accompaniment to meals.
It’s easy and quick to make once you have readymade boondi on hand. Soaking boondi in water is not a necessary step but I recommend it since it prevents excess oil going into our stomachs and saves some unnecessary calories.

Recipe of Boondi Raita
2 cups curd (yogurt/dahi)
½ cup boondi
½ tsp red chilli powder (cayenne pepper) or black pepper powder
Salt to taste
½ tsp cumin seeds- roasted and coarsely ground

  1. Soak boondi in water for 2-3 minutes. Drain, squeeze them very lightly. This step will make the boondi soft as well as drain off some oil from them.

  1. Beat curd well with a beater or a mathani. If it is too thick, add some water. Add red chilli powder, salt and roasted cumin seeds. Mix well.

  1. Add boondi. Refrigerate and serve boondi raita chilled in summers and at room temperature in winters.

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