Meena's Taste Mantra

Boondi Fruits Raita - a refreshing delight that enhances any Biryani | Pilaf!

Amma always keeps in mind the taste and preferences of our family and friends and hence when they join us for lunch they are sure to relish the spread as it is to their liking!

Today a dear family friend was visiting us. She has absolutely zero tolerance for spice and so Amma decided to make this delightful Boondi fruits Raita along with Jodhpuri Pulav for lunch! Simply delectable with its fresh taste and the crunch from the boondi, provided you eat this raita as soon as it is done. else the boondi will be soft but with oodles of flavour seeped in from the yogurt!

This recipe is Amma's creation as Appa loves Boondi and I love a bit "kuch meetha" after lunch. So a perfect blend since all of us love this. I love to sink into this goodness as a dessert! Generally we do away with the sugar, but today Amma incorporated a bit of it.

INGREDIENTS

1 cup Yogurt, chilled

1/4 cup Green Grapes

1/4 cup Pomegranate Arils

1/4 cup Pineapple, cut to small cubes

4 tblsp Raita Boondi

1/2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1/2 tsp Sugar | Optional

To taste Chat Masala

To taste Kala Namak | Black Salt

METHOD

In a mixing bowl add yogurt. Whisk well to get smooth consistency. If it is too thick adjust by adding required water.
Add sugar, black salt and chat masala to the yogurt. Mix well.
Next add all the fruits and raita boondi and mix well.
Garnish with finely chopped coriander.
Serve as an accompaniment with any Rice | Biryani | Pulav.

We enjoyed this lovely Boondi Raita alonf with Jodhpuri Pulav for this Sunday's lunch!

Note:

a. You can add a dash of roasted Jeera | Cumin Powder and Red Chilli Powder too.

b. Fruits like Banana, Apples cut to bite size, Strawberries can also be added.

We have used:

1. Everest Chat Masala

2. Haldirams Boondi Raita

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.