“Cucumber Onion Boondi Raita/ Salad” ….a simple raita/ salad with curds that tastes awesome served along with all dishes especially biryani, pulav, spicey khichidi/ pongal, bisi bele bath, parathas etc. … the crunch of boondi added on to any raita enhances its tastes … salted boondi is easily available in stores, do try adding it to raitas, it tastes wonderful ... Yummilicious …
** Boondi raita is very famous in Northern parts of India, though now its 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, I am sure these days they are available everywhere as this one is used the most in pani poori. I have already shared a similar raita before wherein I used boondi and onions along with curds, this time however I added on cucumber and seasoned the same.
** I had prepared this raita to be served with masala prawn potato khichidi and it was just fantastic combo. Masala Khichidi recipe is a very old one which I learned from cookery book of dalda and it has stayed on for ages now. Being spiced with inclusion of lots of masalas it really does not need any gravy masala dish to be served along, as the taste lies in having it simply as it is, so I prepare only raita or at times even serve it with plain curds. Well, sharing common link at the bottom of this recipe to all raitas/ salads, do try them out in leisure.
** My simple recipe for “Cucumber Onion Boondi Raita/ Salad” … try it, its awesome….
** Ingredients :
Curds/ Dahi/ Yogurt : 2 cups
Onion/ Piyavu/ Kanda : 2 medium sized.
Cucumber/ Khakdi/ Taushe : 1 large sized
Salted or Plain Boondi : 1 cup
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 6-8
Coriander leaves/ Dhania/ Kottambari Pallo : handful finely chopped
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka :
Mustard Seeds/ Sasam/ Rai : ½ tsp
Hing/ Asafoetida Powder: ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 4-6 fresh ones
Coconut Oil/ Narlel Tel/ Nariyal Tel : ½ tsp
** Peel off the skin of the onions and cucumber. Cut them also into fine pieces and put them both together into a bowl and keep it aside.
** Beat curds along with ½ cup water to a smooth texture taking care to see that there are no lumps. Add this to the onion-cumber in bowl.
** Chop green chillies into small pieces and add it to the curd onion cucumber mixture in the bowl along with salt to taste and mix well.
** Note : Be careful with addition of salt to the raita, as if you are adding salted boondi, it contains a lot of salt and there is no need to add extra salt. So check out the boondi first and add on salt accordingly.
** For Tempering/ Pannaka : Heat the oil in a small pan, when hot add mustard seeds and when they begin to splutter add curry leaves and hings and fry for a few seconds and then immediately pour over the raita and mix well.
** Lastly just before serving the raita, add in the boondi, finely chopped coriander leaves and mix well. If too dry just add in more curds or water. Serve immediately or else the crunchiness will be lost with time and the boondi will turn soggy.
** “Cucumber Onion Boondi Raita/ Salad” is done and ready to be served. Tastes best served with any spiced pulav, biryani, or as side dish with thali meals too. I served it with Prawn Potato Masala Khichidi and it was an excellent combo.
** Note: Boondi salads always taste great when crunch in it is retained so remember to add it on just before serving. You can prepare the remaining part of the salad and keep it in fridge if desired and add on the boondi when serving too in case of short of time. Also be careful with addition of salt as they already contain salt in them.
** Sharing common links to both “Raita” and “Salad” recipes shared in the blog before. Do browse through, try them and enjoy with family and friends ….
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