Boondi Raita

A refreshing yoghurt based condiment, perfect for any rice dish

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Prep Time 35

Course Condiment

Cuisine Indian, Pakistani

Servings 10

Ingredients

45 grams boondi or a 1/4 mug
500 grams natural yoghurt you can low fat yoghurt too
4 tbsp water
1/2 tsp salt to taste
1/2 tsp cumin seeds
1-2 tbsp fresh coriander, finely chopped
1 green finger chilli, finely chopped optional

Instructions

Soak the boondi in a bowl of water for 30 minutes.
Whilst the boondi is soaking, add the yoghurt to a bowl. (Make sure the bowl is large enough to fit in the boondi.)
Then mix in the salt, cumin seeds, green chilli, fresh coriander, water and mix through in the bowl
Once the boondi has softened, squeeze out the excess water from the boondi and add the softened boondi to the bowl of yoghurt and mix through.
Taste to see if you want to add more salt or chilli and then you are ready to serve.

Video

Notes

Tip: I squeeze the soaked boondi using my hands, the boondi becomes like a sponge which you can easily squeeze to get rid of the water. Do this gently, as you do not want to rip the boondi balls.

You can use milk instead of water to make the boondi.

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