Raitas are the side dishes served with many of the main dishes – be it a Roti, Naan or Paratha. They are also served with Biriyani, Pulav etc. Raitas enhance the taste of the main dish and helps at times to take away the spiciness of the main dish or the dryness of the main dish – depending on how the main dish is prepared.
Raitas are also prepared in different variety and tastes and also with different ingredients. What we are going to see here is how to make one of the most popular Raita in India- the Bhoondi Raita.
Yogurt (Curd) – 1 cup
Bhoondi (Kara Bhoondi) – ½ cup
Red Chilli Powder – one small pinch
Roasted Cumin Seed Powder – 1 pinch
Salt to taste
Red Chilli Powder, Cumin Seed Powder and Finely chopped Coriander Leaves – for garnishing
Take The Yogurt in a bowl.
Whisk it well.
Add Red Chilli Powder, Cumin Seed Powder and Salt. Combine everything well.
Now, add the Kara Bhoondi.
Mix and transfer to a serving bowl.
Garnish it with Red Chilli Powder, Cumin Seed Powder and Coriander Leaves. Serve immediately.
There are 2 types of Bhoondi – plain and Kara (spicy) Bhoondi
If you have plain one, heat ¼ tsp of Oil and add a pinch of Salt and Red Chilli Powder. Stir well. Add the plain Bhoondi and stir them all together for a few minutes. The Kara Bhoondi is ready for making the Raita.
Add the Bhoondi only when you are ready to serve the Raita. If anyone likes the Bhoondi in the Raita to be soft, add the Bhoondi about 15 to 20 minutes before serving.
Make sure that the Curd is not sour. Use a Greek Curd or thick Curd for creamy thick texture.