Burani Boondi Raita is an Indian yogurt dip recipe with garlic. This raita from the Hyderabadi cuisine is a perfect side for Biryani/Pulao.
Raita is an Indian spiced and whisked yogurt sauce. It has a cooling effect on the body, helps with digestion and is often paired with spicy dishes like Biryani or curries.
This side condiment has a mildly sweet, spicy and sour flavor. This recipe of raita is either made with yogurt and spices or sometimes veggies and fruits are also added.
Ingredients
2 cups yogurt
1/2 cup water/milk
1 tsp Black Salt
2 tsp chilly powder/paprika
1 tsp roasted cumin powder
1 tsp oil
1 tsp mustard seeds
5 curry leaves
1 green chilly
4 cloves garlic
2 tbsp cilantro
3/4 cup boondi
Method- To a mixing bowl add yogurt. Whisk it till it becomes creamy, smooth and lump-free. Add water if needed.
- Add black salt, chilly powder, and roasted cumin powder.
- Heat oil in a tadka pan. Temper mustard seeds. Once they crackle, add curry leaves, minced green chilies, and minced garlic.
- Fry for a minute or till the garlic turns lightly golden. Pour this tadka over the whisked yogurt.
- Next, add chopped cilantro to the bowl.
- Now add the crisp boondi to the bowl and mix it all together. Chill the bowl in the fridge till it's time to serve.
- You can also add the boondi just before serving to keep the crispiness of the boondi intact.
- Or soak the boondi in water for 5 minutes, squeeze out the water and then add to the yogurt mix. This helps remove the excess oil from it.
- Take it out of the fridge just before it's time to serve. Raita tastes best when served chilled. Sprinkle some chilly powder and cumin powder on top and serve.
- Serve with any biryani/pulao/curry.