Strangely, though Raita is one of the most appreciable side dishes of Indian Cuisines, it still remains an unsung hero. The flavors of the chilled Raita soothes the mind, body and soul, especially in summers. It is similar to salad with curd being an integral part in its making. There are many types of Raita recipes which can be made, of which Boondi Raita Recipe is highly appreciated. These lovely looking and delectably delicious Raita can easily replace subzi in your meal menu.
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One can see the blend of crunchiness and smoothness in this Raita. In the burning sun of hot summers, chilled Raita serves a great relief. It is made by combining various spice powders in yogurt and mixing Boondi. The delicious Boondi Raita can be prepared in minutes at home by beating curd along with the spices. The basic necessary ingredients are just fresh curd and the crispy Boondi.
Worried about what is Boondi? It is nothing but small round balls made of gram flour. They are fried so that they become crispy. Boondi alone can be used in many forms apart from Raita. The unsalted Boondi is sweet and served as Prasad whereas Salted Boondi is useful in making a snack. The Raita of Boondi is most common and every day served side-dish combing various Indian condiments.
It becomes tough to prepare anything in the scorching heat. The Raita gets prepared instantly with the use of few handy ingredients composing of spice powders. It uses the whisked curd and the fried salted Boondi as the core ingredients along with the right amount of red chili powder, cumin powder, black pepper powder and salt. The flavors of the ingredients blend beautifully with the sourness of the Curd and raises the taste of the dish which is treat for taste buds.
Raita is one kind of Indian Condiment which is an integral part of north Indian cuisines and holds a place in many of ours daily diet. If any day you are missing on a vegetable subzi, then you can serve it with the Boondi Raita. Combing it with a complete meal dish polishes the tastes of palates. Pair it with pulao/ Biryani or Paratha/Nan and enjoy the savor of side dish.
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- The Boondi Raita Recipe requires about 20 minutes to get together. Time only goes in frying or making Boondi, so it’s advisable to buy it from the grocery stores.
- Check the curd before using if it’s not sour. You can use pain curd or any other flavored curd.
- Add water if the curd you are using is too thick and you want the consistency to remain thin.
- The type of spice powder and their proportion depends on your taste.
- Top the Raita with Boondi at the last moment, so that they remain crisp.
- You can store Boondi alone in the air-tight container for later use.
- Avoid to beat the yogurt at high pace.
You may serve it with any rich rice dish like Hyderabadi biryani, Jeera rice or Paneer Pulao. It is a great accompaniment to full lunch or dinner meals. Garnish the Raita in the bowl with:
- Mint Leaves / Cilantro Leaves
- Sprinkle of Spice Powders
This tasty and spicy north Indian style Boondi Raita Recipe is easy to understand and grasp. Follow the steps to make it at home in minutes but no need to follow every ingredient. You can tweak with its taste and make it spicy or mild. Have the chilled Raita with the hot and warm complete meal dish. The best dish to pair with this Raita would be the Lachedar Paratha or the onion paratha from the North Indian Cuisine.
You may pair the delicious Raita with either homemade Paratha/ Puri or Luchi. You can eat Raita alone as well but it taste delicious when eaten with as an accompaniment to various salads or as side serve to full meal. The Raita and its varieties are popular among the people that is seen to made in almost every house and serve at every food place whether street stall, Dabha or a restaurant.
There are various other fresh curd Raita Recipes which you might be interesting in making such as flavorful Fruit Raita, refreshing Mint Raita, crispy and salty cucumber Raita, sweet pineapple Raita, Pomegranate Raita, Tomato Raita, onion Raita and much more endless varieties of Raita.
Image Credit : Ontheflame