Quick Boondi Raita! 5-Min Cooling Side Dish

Boondi Raita is a refreshing and flavorful yogurt dip with crispy fried lentil balls (boondi). It's a perfect side dish for any Indian meal, especially during summers. 

Here's how to make it: 

Ingredients: 1 cup chilled yogurt (plain or Greek yogurt) 

½ cup boondi (store-bought or homemade) 

¼ teaspoon cumin seeds 

1 green chili, finely chopped (adjust for spice preference) 

A pinch of asafoetida (optional) 

Salt to taste 

1 tablespoon chopped coriander leaves (fresh cilantro) 

1-2 tablespoons water (optional) 

Instructions: 

Whisk the Yogurt: In a bowl, whisk the chilled yogurt until smooth and slightly runny. If using thick yogurt, add 1-2 tablespoons of water to achieve a dip-like consistency. 

Tadka (Seasoning): 

 Heat a small pan with 1 teaspoon of oil. Once hot, add cumin seeds and let them splutter. Add a pinch of asafoetida (if using) and immediately add the chopped green chili. Fry for a few seconds until fragrant. 

Combine It All: Pour the hot tadka along with the oil into the whisked yogurt. Boondi Time! 

Gently fold in the boondi. Be careful not to overmix as the boondi can become soggy. 

Finishing Touches: Season with salt to taste and add chopped coriander leaves for a fresh flavor. 

Serve Chilled: Refrigerate the raita for at least 10 minutes to allow the flavors to meld. Serve chilled with your favorite Indian meal. 

Tips: 

Boondi: You can use store-bought boondi for convenience. If making homemade boondi, ensure it's crispy but not too hard. 

Soaking the boondi for a few minutes before adding it to the raita helps prevent it from becoming soggy too quickly. 

Adjust Spice: The green chili adds a nice kick. Adjust the amount based on your spice preference. 

Flavor Variations: For a sweeter twist, add a teaspoon of honey or sugar while whisking the yogurt. 

You can also add chopped vegetables like grated carrots or chopped cucumber for extra texture. 

Enjoy this cool and refreshing Boondi Raita with your next Indian meal!