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Boondi Raita

4.20 from 6 votes

Beat the heat with this delectable accompaniment prepared with Crisp boondi and tangy raisins mixed in mildly spiced thick curds garnished with fresh cilantro.
Prep Time 10 minutes
Total Time 10 minutes
Served AsLunch
Servings 6


  • Thick Yogurt / low-fat curd- 02 cups
  • Chilled Water- 1/2 cup
  • Boondi- 150 gm
  • Raisins stem removed- 1/4th tbsp..
  • Sugar- ¾ th tsp. / as required
  • Salt
  • Rock Salt- To taste
  • Red chilli powder- ½ tsp
  • Cumin roasted and ground- ¾ th tsp.
  • Black pepper powder- ¼ th tsp.
  • For the Garnish:
  • Cilantro chopped- a few sprigs
  • Boondi- 02 tsp.
  • Raisins stem removed- 02tsp
  • Green chillies chopped- ½ tsp.


  • Whisk yogurt / Low-fat curds in a glass bowl, add chilled water to it and whisk thoroughly.
  • Add sugar and mix well.
  • Add salt, rock Salt, Red chilli powder and cumin powder. Mix.
  • Add Boondi and Raisins, mix very lightly.
  • Refrigerate for 15 minutes to chill.
  • Serve chilled garnished with chopped fresh cilantro, a little boondi, raisins and chopped green chillies.


  • If you are using curds that has turned sour, add skimmed milk to balance the sourness.
  • You may use fresh mint leaves or dried and powdered mint leaves for the garnish.
  • You may add chopped dates in the raita.
  • If you are health conscious, then add stevia instead of sugar.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

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4.20 from 6 votes

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