I love trying out various kinds of 'raita' as it is one of those easy and quick side dishes which really adds that extra bit of zing to any kind of meal. It is always served with heavy and oily dishes as the good bacteria present in the yogurt helps in digestion and also nullifies the irritant effect of the strong spices which are a signature component of Indian food. It also multi-tasks as a palate cleanser. But on the days when one is feeling lazy, a simple raita paired with chapatis/parathas or even with a veg pulao, becomes a complete meal by itself.
While I usually make raita with some vegetable and/or fruit, I sometimes get tempted to try out Boondi raita when there is a packet of 'kara boondi' lying in my kitchen. Read on for easy recipe -
Preparation time - 5 mins (plus 20 mins in the fridge)
Ingredients -
Preparation- Take the yogurt in a mixing bowl. Beat gently to break any lumps. Add salt, English mustard, amchur and green chilis. Mix well. Adjust the consistency by adding 1 - 1/2 cup water along with the boondis.
Chill for 20 mins before serving.
Click here for another version of Boondi raita.
While I usually make raita with some vegetable and/or fruit, I sometimes get tempted to try out Boondi raita when there is a packet of 'kara boondi' lying in my kitchen. Read on for easy recipe -
Preparation time - 5 mins (plus 20 mins in the fridge)
Ingredients -
- 1 1/2 cup yogurt
- 1 cup kara boondi
- 1 tsp English mustard
- 2 tsp amchur powder
- 2-3 green chilis (de-seeded and slit lengthwise)
- chopped coriander for garnishing
- salt to taste
Preparation- Take the yogurt in a mixing bowl. Beat gently to break any lumps. Add salt, English mustard, amchur and green chilis. Mix well. Adjust the consistency by adding 1 - 1/2 cup water along with the boondis.
Chill for 20 mins before serving.
Click here for another version of Boondi raita.