Yogurt – Smriti "Simmi" D. Isaac

Well, now that you’re familiar with the concept of a Raita, i.e., a Yogurt Chutney, allow me to inform that there are as many variations as there are themes. Yesterday’s Boondi Raita is more commonplace in the North of India, while today’s raita is a more Southern Indian one.

The three main ingredients to this raita are: cucumbers, tomatoes and onions. The cucumbers are grated, all water squeezed out; so also the tomatoes– not squeezed as much as the cucumbers, but just enough to squeeze out any excess liquid; the onions are chopped as finely as you can. Keep these veggies ready ahead of time, stored in the refrigerator. If you like the zing and zest of finely chopped green chillies, prepare these also.

When you’re ready to serve, add all the veggies to your prepared yogurt. Prepared as in, beaten, thinned down with water, and salted. Next, stir in the raita veggies, and serve with aplomb! It is the perfect accompaniment to an Indian meal that is usually brimming with complex seasonings and spices. Check out the pictures for what mine looked like– I served this with my Biryani over Memorial Day weekend.

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Well, I call it all but forgotten, but that is only because it is so commonplace! At least in North Indian households, Boondi Raita is quite a commonly prepared side-dish. I suppose you could even get somewhat fancy with a garnish of finely chopped cilantro and a few spices (red chilli powder and groud cumin) mixed into the yogurt, but the way that I serve it is nothing but the simplest.

Here’s what you do: take the best low-fat yogurt (the whole milk variety, I find is too creamy for this dish), and thin it down with some water. Add salt to taste, and remember to keep the yogurt on the thinner side without letting it get too watery. Then, add your boondi— these are available readymade at your local Indian grocer. Boondi are chick-pea or gram flour deep-fried crispies. Tiny and round droplet-like crispies, they are crunchy when eaten as is, but when added to your yogurt they begin to absorb the liquid and aren’t so crispy.

This is one dish that cannot be made too far in advance for fear that the boondi will get too soggy. You want a nice creamy-crunch, you know what I mean? Well, I do hope that you do. If you don’t, you need only make it yourself to find out! Here’s a small batch I made the other day.

Bon Appetit, or like we say around here, Yeh Hui Na Baat!