Boondi Raita with Mustard is one of the quickest side dish that can be prepared in no time. Raita is a quick Indian condiment / side-dish that can be used as sauce or dip. There are hundreds if not thousands of variation of this simple Indian dish. You can use simple yogurt / dahi and add any vegetables or fruits to make raita. Boondi Raita is one of the popular raitas that is famous in North India. Also Onion Tomato Raita is also a similar raita dish that goes well with pulao or biriyani dishes.
In this simple boondi raita recipe, I have added powdered mustard seeds (rai) to the curd. Usually roasted jeera is used in raita however powdered mustard seeds can give nice flavor to boondi raita. Also some sugar is added. This type of raita is usually made in Northern states of Rajasthan and Gujarat. Boondi Raita goes well as side-dish with any Indian meal. Just prepare it and serve with any vegetable curry along with chapatis / rotis.
There are hardly any steps in this delicious boondi raita recipe. All you need is to mix all the ingredients well in a bowl of whisked yogurt. Add salt to taste. Also if you like the boondi to be cripy, just add it at time of serving. If you let the boondi stay in raita for long period it will softens. In traditional Gujarati/Rajasthani boondi raita often the boondi is first soaked in water for sometime and then added in raita. However I like crispy boondi 🙂
- Yogurt / Curd: 1 cup
- Boondi (fried chickpeas floor puffs): 1/2 cup
- Sugar: 1 tsp
- Salt: 1 tsp
- Mustard seeds: 1 tsp, powdered
- Green chili: 1/2 tsp, chopped
- Coriander leaves (cilantro): 1 tbsp, chopped
- Whisk the yogurt/curd well in a bowl.
- Add powdered mustard (rai), sugar, salt, chopped green chilies, chopped fresh coriander leaves (cilantro) and mix well.
- Mix boondi in the yogurt and serve as side dish.