Preparation

Cup of Yum
1. First warm water in a pan on stovetop or electric heater or in the microwave.
2. Take the warm water in a bowl. Add the boondi in the warm water. Cover the bowl with a lid. Let them get soaked for 9 to 12 minutes.
3. Drain all the water and lightly press the boondi in your palms, to squeeze the water from them. Don't mash them up.

Making boondi raita

1. Whisk the curd in a bowl.
2. Add the boondi and mix gently.
3. Add all the dry spice powders, chopped mint leaves or coriander leaves, including salt as required. Mix and stir the raita well.
4. Check the taste and add more salt or ground spice powders if needed.
5. Garnish the raita with mint leaves or coriander leaves.
6. The boondi raita can be served cold or at room temperature. They go well with biryani or pulao or any rice based dishes like cumin rice.
7. You can also serve boondi raita with stuffed paratha variants like gobi paratha, aloo paratha, paneer paratha or mooli paratha.
8. Refrigerate the raita if not serving immediatedly. I would recommend to eat the raita in the same day or at the most you can store for 1 day in the fridge.
9. If in case after refrigeration the raita has become thick then add a few teaspoons of water to thin the consistency slightly.