Pudina-Boondi Raita
Pudina Boondi Raita is the most common side dish prepared in India especially in Northern parts of India. From a very early age, this is a very popular dish because of its unique taste.
When I was a kid, my grandmother used to make this on a regular basis during summer. Firstly, she prepared tiny balls of gram flour which we call Boondi at home by sieving the batter of gram flour in hot oil. But now it is easily available in the market and most people are using ready-made because of lack of time.
Also, during my childhood, when we went to any marriage party then I usually wait for this side dish to come. I am a die-hard fan of this yummy and mouth-watering raita.
The freshness and cooling factor of mint leaves, when mixed with chilled curd or buttermilk, take this raita to another level. Even my 2-year-old daughter loves this Pudina Boondi Raita.
There are many variations that occur of this recipe depending upon the availability of things like during winters a thick paste of Bathua is added in this and many more. Today I am sharing one of the variations which are nowadays favorite of each of my family members.
Discussing the recipe in detail:
- Firstly, I grind some mint leaves with 1/4 glass of buttermilk. I prepared this side dish with buttermilk but you can opt for fresh curd. Try to use fresh curd or buttermilk for the best result.
- Secondly, you can adjust the spices as per your taste but each spice I used here has its own significance like salt for taste, black salt, and cumin powder makes it more healthy as both the things are very much good for digestion. I add red chili powder for the presentation.
- If you like some spicy flavor, just add green chili while grinding mint leaves.
- Serve this raita immediately for the best result.
Some people add boondi by soaking it in lukewarm water for some time but I directly add. This is totally your choice. Making this is quite easy and believe me this side dish doubles the taste of your food.
The soaking and adding process is a little long yet it is following for many years. The reason behind this is it eliminates the extra oil and also some dust (if present) from the tiny balls.
This side-dish goes well with Biryani, Pulao, Puri, Chapati and you can even enjoy it alone without any main dish.
Step by step instructions
- Take a mixing jar and add mint leaves to it.
- Followed by 2-3 tbsp buttermilk. Close the lid and grind well.
- Transfer the mixture into a bowl. Add the rest of the buttermilk to it
- Followed by some spices, starting with black salt and salt.
- In addition to red chili powder and cumin powder.
- Add boondi to this.
- Mix well. Pudina- Boondi Raita is ready.
Related Recipes
Pudina-Boondi Raita
Ingredients
- 100 ml fresh buttermilk
- 10-12 mint leaves fresh
- 3 tbsp boondi
- 1/2 tsp salt
- 1/2 tsp black salt
- 1/2 tsp red chili powder
- 1/4 tsp cumin powder
Instructions
- Take a mixing jar and add mint leaves to it.
- Followed by 2-3 tbsp buttermilk. Close the lid and grind well.
- Transfer the mixture into a bowl.
- Add the rest of the buttermilk to it.
- Followed by some spices, starting with black salt and salt.
- In addition to red chili powder and cumin powder.
- Add boondi to this.
- Mix well. Pudina- Boondi Raita is ready.