"Cucumber (Taushe' Midi)- Khara Boondi Raita (Salad with Curds) seasoned with Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder" ... I always love seasoning raita with spiced powders, they really taste better than whole spice seasoning ... tastes great as side dish with dry dishes, I served with Upma ... Yummilicious .......
** Boondi raita is very famous in Northern parts of India, though now it’s familiar all round the country. Boondi is prepared with besan / bengal gram flour by mixing it into a batter and deep frying by droplets. In Mumbai we get this ready in stores and it saves that much trouble of preparing the same. These are salted one’s though plain one’s are also available but not in my vicinity. Also used extensively in the preparation of paani poori this small crisp balls are really yummy. You can also just munch on them by adding in some puffed rice too. Recently I had prepared kirmuri, dry salad with the same too. I have posted a few raitas/salads and dishes with boondi before and you will find them through search option. This raita is same as the ones posted before except here I have added in cucumber and spiced it with chutney powder. You can add in onions if desired too, it will taste great, I did not as it was on fasting day.
** Spicing raitas/bhels/other dishes with a dash of spicy chutney powder is something I love to do as it not only cuts down on oil and tempering with oil but you can spice is as per individual liking by adding a little bit extra while serving for those who love it spicy. You can use any chutney powder, like garlic dry chutney powder etc. I always prepare around a kg of the powder and it lasts me for a good 4-5 months. So this time I have used Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder as seasoning as that was the one available in my home, I am sharing the link to the same at the bottom of this recipe. Do try it out, if moringa leaves are available to you. It is not only a versatile and delicious powder but also falls useful many times and great to have ready at home. Off course, you can add any chutney powder that is available in your home too or temper with tadka too.
** Here is the simple method of preparing "Cucumber (Taushe')- Khara Boondi Raita (Salad with Curds) seasoned with Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder" … My Style …
** Ingredients :
Curds : 2 cups
Cucumber/Khakdi/Taushe’ midi : 3 small sized.
Boondi : 1 cup
Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder or any other Spiced Chutney Powder: 2 tblsp
Salt to taste if required only.
** Peel off the skin of cucumber and cut them into small sized pieces and put them in a wide bowl.
** Beat the curds along with ½ cup water to a smooth texture. There should be not lumps. Add it to the cucumber pieces in the bowl.
** Add in the boondi to the mixed raita/salad mixture and the chutney powder just before serving, mix well and serve immediately to retain the crunchiness remains.
** Note : Add in salt to taste only after checking the raita if necessary. I am totally against addition of too much of salt as it is not good for health, also the boondi have enough salt content in them, so be careful with addition of the same.
** Note : The boondi tastes awesome when crunchy so remember to add it just before serving along with other dishes. Enjoy this crunchy raita with dishes of your choice.
** For the “Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder” Recipe, Please follow the link given below …
** For setting “Perfect Curds” Recipe, Please follow the link given below ….
** For the “Onion-Boondi Raita” Recipe, Please follow the link given below …
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