Boondi Raita, a Summer Relish

Introduced to me by a Rajasthani friend, this tasty relish now accompanies almost every meal. I thought this should figure in my blog before the monsoon sets in. Let the summer end on a cooler note!

To prepare boondi, gram flour batter is forced through a ladle with holes and deep fried in vegetable oil. No you don't have to do all that. Ready-made boondi is available in all local stores.

Ingredients

• Curd - 1/2 litre
• Boondi - 1 cup
• Roasted Cumin Powder - 2 tbsp
• Salt - as required
  

Method

• Beat the curd well
• Add salt and cumin to it
  
• Add boondi and mix well (add more if boondi is sparse)
• Keep aside for a while till boondi loses it crisp texture and turns soft
• Serve chilled

Anar (Pomegranate) Raita

It's of course a yummy thing. But more than anything, it is very visually appealing. Take a look, isn't it just refreshing?

Ingredients (Serves 4)

• Pomegranate - 1 medium or large
• Curd - 500 ml
• Cumin seeds - Roasted and powdered - 1 tsp
• Pepper - crushed or powdered - 1 tsp
• Salt - as required
• A pinch of chilli powder (optional)
  
• Corainder leaves - 1 tbsp chopped
  

Method

• Beat the curd
  
• Add the cumin, pepper and salt
  
• Add the pomegranate seeds, save some for garnishing.
• Mix well
• Garnish with the remaining pomegranate seeds, coriander leaves
• Sprinkle a pinch of chilli powder (optional)
• Serve chilled