"Cabbage-Radish- Beetroot- Boondi Raita (Salad with Curds)" ... and summer creeps in making its presence felt by blazing down and spreading heat … coolants, curds, salads are in demand to cool down the rising heat … here is a simple curd based salad with a concoction of three veggies to which I have added boondi a besan (gram flour) deep fried crunchy balls for that extra zing … Yummilicious …
** As I mentioned on my title above, this is a simple raita prepared with a concoction of three veggies (cabbage- radish- beetroot) grated and added along with curds to which boondi a besan (gram flour) deep fried crunchy balls are added for that extra zing. A simple tadka/ tempering added on along with spices makes it that much more tastier and in all definitely a healthy and soul satisfying one when served during meals.
** In my home during summer season we prefer consume a lot of curds either as lassi, curd- rice, raita or simply churned and spiced buttermilk. I am always in awe of Sri Hari’s creation of this beautiful world with all necessities required for a simple life offered in platter. It is disheartening to note that instead of enjoying these simple pleasures man spoils life spreading hatred, jealousy, enmity instead of happiness and peace.
** Well, all one can hope is for each one of us to realize our faults and enjoy this beautiful life with good food, friends and family. If possible do a little bit of service to society, it not only makes life useful but gives peace and solace. Let us move on to the simple recipe of this raita which is very easy to prepared. I am also sharing a common link to all salad shared in the Blog before which you can browse and try out in leisure.
** Here is my simple recipe for "Cabbage- Radish- Beetroot- Boondi Raita (Salad with Curds)" … my style …
** Peel the skin of one medium sized radish/ mooli/ mullangi and one large sized beetroot. Rinse it, grate it and then keep it aside ready.
** Chop cabbage to fine pieces. Rinse, drain well, and add it to the above grated veggies. In all one added about ½ cup of cabbage pieces.
** Beat one cup of thick curds/ dahi to a smooth texture and add it to the cabbage- radish- beetroot in a wide stainless steel vessel and mix well.
** Add 2-3 green chillies (hari mirchi/ tarni mirsanga) cut to small pieces or cut lengthwise and rock salt (kala namak/ meeta) to taste and mix well.
** Note : I have added rock salt/ kala namak, you can add any salt. However, be careful and take into consideration that the boondi is also salted ones, so add salt accordingly lest it turns out too salt, you can always add later if desired.
** For Tempering/ Tadka/ Pannaka : Heat 1 tsp coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add ½ tsp of mustard seeds (rai/ sasam) when they begin to splutter add ¼ tsp of cumin (jeera) seeds, ½ tsp urad dal (black gram dal) when it changes color slightly add ½- 1 tsp of hing (asafoetida) powder, 10-12 curry leaves (kadipatta/ karbevu) and fry for a minute. Pour it over the prepared raita, mix, cover and leave it aside for 15-20 minutes for the flavor to get seeped in.
** Note : Addition of coconut oil is optional (I have added), you may add any oil you prefer. The Cabbage- Radish- Beetroot- Boondi Raita (Salad with Curds) is done and ready. You can serve it as it is or add some boondi ie deep fried crisp besan/ gram flour balls just before serving which is optional (individual choice).
** About Boondi : These are crisp deep fried salted besan (Bengal gram flour/ Chane peeta) easily available in grocery stores. Mainly used in serving paani poori or in addition to farsan/ chooda etc. or added to curds to prepare raita.
** Adding of Boondi : It is kept to be in note that boondi (crispy besan balls) should be added, mixed and served immediately to avoid the boondi turning soggy. Avoid prior adding as they will not only soak in the curds and turn soft but will lose on taste and the whole raita usually does not turn out good in taste.
** "Cabbage- Radish- Beetroot- Boondi Raita (Salad with Curds)" is done and ready to be served. As mentioned above add the boondi to the prepared mixture of veggie in curds just before serving to avoid the boondi turning soggy. Tastes best served as a side dish along with any dishes of your choice during meals, tastes awesome.
** Raita is a curd based veggie salad that can be served as a side dish with almost all types of dishes be it with plain rice, flavored rice dishes like biryani, pulav or roti/ parathas. I serve it with plain rice too in which case I do not add the boondi, but when serving with spiced masala poha, it tastes best with addition of boondi.
** Note : Raita’s can be prepared and kept in fridge a few hours prior to serving too or even if you want to serve it cold. However, do not exceed the time limit of 3-4 hours as somehow the crispiness of veggies are lost and there by the taste too. Again, remember if adding Boondi, you should do so just before serving.
** You can use the search option for "Salad/ Raita" or go through the link given below where you will get many more healthy salad recipes. Do try out various types of salads to relish as a side dish along with your other favorite dishes. I have also included below another link of similar okra fried raita dish.
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