Burani Boondi Raita

Burani Boondi Raita is an Indian yogurt dip recipe with garlic. This raita from the Hyderabadi cuisine is a perfect side for Biryani/Pulao.

Course accompaniment, Side Dish

Cuisine hyderabadi, Indian, Mughlai

Prep Time 10

Cook Time 5

Servings people

Calories 118.28kcal

Author Priya Lakshminarayan

Equipment

Ingredients

2 cups yogurt
½ cup water/milk
1 teaspoon Black Salt
2 teaspoon chilly powder/paprika
1 teaspoon roasted cumin powder
1 teaspoon oil
1 teaspoon mustard seeds
5 curry leaves
1 green chilly
4 cloves garlic
2 tablespoon cilantro
¾ cup boondi

Instructions

To a mixing bowl add yogurt. Whisk it till it becomes creamy, smooth and lump-free. Add water if needed.
Add black salt, chilly powder, and roasted cumin powder.
Heat oil in a tadka pan. Temper mustard seeds. Once they crackle, add curry leaves, minced green chilies, and minced garlic.
Fry for a minute or till the garlic turns lightly golden. Pour this tadka over the whisked yogurt.
Next, add chopped cilantro to the bowl.
Now add the crisp boondi to the bowl and mix it all together. Chill the bowl in the fridge till it's time to serve.
You can also add the boondi just before serving to keep the crispiness of the boondi intact.
Or soak the boondi in water for 5 minutes, squeeze out the water and then add to the yogurt mix. This helps remove the excess oil from it.
Take it out of the fridge just before it's time to serve. Raita tastes best when served chilled. Sprinkle some chilly powder and cumin powder on top and serve.
Serve with any biryani/pulao/curry.

Notes

If you like plain dahi boondi, skip the tempering. However, it adds a lovely flavor to the raita. You can also make Burani raita with just the tadka, spices and without the boondi.

If you don't have black salt, use regular salt. Chaat masala can also be added. If you feel the yogurt is a bit sour, add some sugar to balance it.

Don't add too much boondi to the raita. It will soak, expand and make the raita thicker. Store the boondi in the refrigerator after opening the packet to increase its shelf life.

You can either keep the consistency of raita thick and creamy or add water/milk to make it thinner. It will also thicken with time as the boondi absorbs the liquid.

Nutrition