We were at a Punjabi friend's house at Jamshedpur and although we hadn't expected to stay on for lunch, we were asked to. I was impressed at the way my friend rustled up a quick yet tasty lunch by making a pulao and serving it with delicious rich boondi raitha. This recipe comes from her.
A raitha is a light salad usually made of yogurt. It is served as an accopaniment for lunch or dinner as it goes well with pulao or biriyani. The one I present today is of boondi which originates from Rajasthan. It is made from besan, sweetened fried chickpea flour. As an aside, boondis go into the making of the popular boondi ladu. You can make the boondi yourself at home or as is more common these days, buy it at any store. In today's raitha, I have saved time and effort by using a bought out boondi.
Soaking it in water briefly helps soften the boondi if you so prefer it, which is what I have done today. Some skip this process and put in the boondi just as it is to give it a crunchy crisp taste. The beauty of cooking is that you can alter recipes to suit your tastes and at times requirements dictated by your state of health!
- Boondi 100 grams
- Yogurt or dahi 1 to 1 1/2 cups
- Chilli powder 1/2 tsp
- Salt, to taste
- Roasted cumin seed powder, 1/2 tsp
- Fresh coriander leaves, chopped
Soak Boondi in warm water for 2-3 minutes.
Using a strainer, remove the water from the boondi. Keep the boondi aside.
Beat yogurt till smooth.
Add salt, chilli powder and some of the cumin powder.
Next, add boondi and mix gently, without crushing the boondi.
Garnish with a sprinkle of chilli powder, cumin powder and chopped coriander leaves.
Refrigerate and serve chilled.
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