Boondi raita, a creamy and flavorful yogurt dip perfect during summers which can be eaten plain or can be eaten with any rice recipe such as veg pulao or egg pulao.
Also check out various curd related recipes such as shrikhand, kadhi pakora, dahi kadhi, moru curry or dahi curry .
Raita as we all know is a term to make dahi chutneys which are in different flavors and different varieties with a common thing in the dish is Curd also called as Yogurt.
Boondi is made using besan or chick pea flour with a savory touch to it. Boondi is small round salty balls made using besan which is a very good snack delicacy as well and we can enjoy the boondi always as a snack or a cup of coffee.
Today in this post I would like to show my readers this different kind of making a raita which is quite different from onion raita or kheera raita.
What is a Raita:
A raita is made by beating the curd well and adding some spices and herbs and mixing well and the main ingredient that is added to the dish is either onions, cucumber, boondi, pomegranate or any fruit that should be mixed into the curd and served.
We even garnish it with some dry spices such as cumin powder, red chilli powder, chaat masala powder to make it more tangy but that is totally optional.
Different kinds of raita:
There are several kinds of raita available and made especially in Northern India like pomegranate raita, fruit raita, tomato raita, pineapple raita and here in Hyderabad we usually make onion raita, carrot raita, tomato raita, kheera raita/cucumber raita etc...
How is raita served:
Raita is a delicacy that is usually eaten along with biryani, veg pulao or plain pulao and is often served with various kinds of biryani recipes.
Biryani is a spicy flavored rice with lots of spices, herbs and to compliment the dish, this simple and light chutney is served along with the main course dish that accompanies perfectly with flavored rice recipes.
Raita in simple terms or in simple language is a dahi chutney recipe mixed with some herbs, spices and some main ingredients like onion, cucumber or fruits.
How to eat raita:
Raita is a plain yogurt dip and if we love to eat it plain and not with any main dish then it is on us to decide as it can be eaten plain or with any main dish and it tastes equally good if eaten directly too.
Boondi raita is a good dish which can be eaten plain without requiring any main dish. It is one of the popular raita recipes made in Northern India and raitas are usually good with roti or parathas too.
I thought summer is the best time to post this yogurt dip as curd is mostly used in summers and what could be a better season than summer. The dahi dips are best with any savory snacks and also give a good relief to the tummy as well.
How to make boondi raita recipe :
boondi raita recipe, boondi ka raita
To make herbs paste:
- 4-5 mint leaves/ pudina
- 2 tablespoon chopped coriander leaves
- 2 green chillies chopped
- salt - a pinch
To make boondi raita:
- 1 ½ cup curd/ yogurt
- salt - to taste
- 1 teaspoon herbs paste (mentioned above)
- ¼ teaspoon cumin powder (jeera powder)
- ½ cup boondi
Making of herbs paste:
- Take a blending jar, add mint leaves into it, add chopped coriander leaves, add chopped green chilies, add a pinch of salt into it.
- Blend it into a paste and keep aside.
Making of boondi raita:
- Take a mixing bowl, add yougurt/curd, add salt, beat it well with the help of a beater without any lumps.
- Add the herbs paste approximately a teaspoon into it.
- Mix it well.
- Add cumin powder/ jeera powder and give a mix.
- Add the boondi into it and give a mix.
- Finally, garnish the boondi raita with some boondi all over the top and some freshly chopped coriander leaves.
- Serve with biryani/pulav/paratha....
- Additional spices too can be added such as cumin seeds powder, red chilli powder, chaat masala powder to give the raita a tangy touch.
- Salt can be added as per requirement.
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