Tuesday, November 9, 2010

Boondi Ka Raita (Yogurt Salad with Mini Chickpea Flour Dumplings)

Fresh plain yogurt is an integral part of everyday Indian meals. In fact, it is prepared and set at home every morning so that it is ready for the meals of the day! Sometimes fresh yogurt is combined with multiple ingredients and spices to make a delicious tasting salad. Boondi ka Raita is one such yummy addition to any meal. It tastes super with any paratha (Stuffed Indian Flatbread), can be the star of a meal on a festive occasion, and is probably the quickest dish you can rustle up in event of unexpected guests for dinner.

I like home made boondi ( mini chickpea flour dumplings), and always make a batch whenever I get deep frying. But as I fear running out, I also like to keep a stash of good quality store bought boondi in my pantry. You can find it quite easily any Indian grocery - in fact now pre-spiced versions are also available. The key thing to to remember when buying boondi is that the packet in which they are sold must not be lined with grease.

I like to make Boondi ka Raita in multiple ways! Though the basic principle of making the Raita always remains the same, I do like to spice it differently every time. This recipe is made with a Tarka or an oil seasoning that adds a delicious kick to this very simple salad!

2 1/2 cups plain yogurt
3/4 cup boondi
Salt, to taste
1/2 tsp red chili powder
8-10 curry leaves
1/4 tsp mustard seeds
1/4 cumin seeds
1/4 tsp turmeric
2 green chilies, chopped
1 tsp canola oil

  1. Beat the yogurt until smooth. Blend in salt to taste.
  2. Beat in the red chili powder. 
  3. Add the boondi.
  4. Prepare the tarka by heating the oil in a small pan. 
  5. Add the mustard seeds. When they begin to pop, add the cumin, curry leaves, and green chilies.
  6. Fry for a minute or until the curry leaves become crisp. Add the turmeric, turn off the heat.
  7. Season with the tarka just before serving.
Good to know:
  • You can reduce the oil content in the boondi by soaking it in warm water for two minutes. Squeeze the water out of the boondi before adding it to the yogurt.
  • Place prepared Raita in the refrigerator for at least a couple of hours before serving. This allows the boondi to soak in the yogurt and spices adding tot he flavour of this dish.
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  1. My all time favorite..nicely presented!

    US Masala

  2. u have a lovely space .. and raita looks delicious ........

  3. Raitha looks delicious... If you have boondhi in your pantry, then its an instnat one.

  4. Love those dumplings in the refreshing raita.

  5. Not that I knew much about it but I thought boondi raita meant curds with boondi - never knew it had to be tadka-fied! It looks v interesting, I'll try this soon.

  6. Yumm........ looks so appetizing, wish I could have it right-away :)

  7. @ Kalyani: Thanks for stopping by!
    @ Aipi, Swapna, Jayasree, Sanjeeta, Anon: Yup!! Boondi raita is always loved.
    @ Sra: Tarka ia not mandatory, but is quite popular in the North. It gives a wonderful flavour to the raita.

  8. Is boondi the name of the mini chickpea flour dumplings? Sorry about my ignorance! They sound yummy!

  9. @ Alessandra: Yup!! Boondi = mini chickpea flour dumplings. They are readily available in any India store.

  10. It looks so simple and yummy...i will definitely try this one..


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