Name: Boondi Raita with roasted mustard seeds and curry leaves. recipe by Affaf Ali at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: Yogurt – 2 cups; Khara/plain Boondi – 4tbspn; Mustard seeds – 1tspn; Curry leaves – 8 to 10; Salt – according to taste

ABOUT Boondi Raita with roasted mustard seeds and curry leaves. RECIPE

A humble yogurt based accompaniment thats dressed up with unusual combination of roasted curry leaves and Mustard seeds that impart earthy flavours...

Ingredients Serving: 3

Yogurt – 2 cups
Khara/plain Boondi – 4tbspn
Mustard seeds – 1tspn
Curry leaves – 8 to 10
Salt – according to taste

Instructions

Dry roast mustard seeds on low flame till aromatic. Set aside.
Similarly dry roast curry leaves till they turn crisp and all moisture is dried up. Set aside.
Once mustard seeds and curry leaves come to room temperature crush combined to coarse powder using mortar pestle/ rolling pin and chopping board. Store in airtight container for a week.
In a cup take yogurt and mix well to smooth and creamy consistency. Add salt and Boondi. Garnish with mustard and curry leaves powder.
Serve cold.

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