Boondi Anar Ki Raita

Important part of our meals these days are definitely condiments. Be it Raita, plain curd, some chutney or some home made achar, it makes preparing meals easier on a busy weekday. On weekdays I can manage to stir up a vegetable or a curry with Roti which is totally how my mother would not like it. 

This boondi anar ka Raita is a total winner. Every time I have made this for guests they had become a fan of this Raita. You can totally leave out the boondi for an amazing healthy option. The sweetness of the pomegranate mixed with the curd makes every bite delightful. 

Where I got this recipe from you ask? My mother in law of course!

Ingredients:  

• 1 bowl Curd
• 1 pomegranate 
• 2-3 tbspn unsweetened dry boondi
• dry mint leave powder
• roasted cumin powder
• black pepper powder
• black salt
• Fresh mint or coriander leaves (according to availability)

Method:

• If you have a bowl of curd set at home nothing like it, however store bought curd works just fine. Whisk the bowl of curd well so that there is absolutely no lump.
• Add all the spices according to your taste. I normally use 1 tea spoon each of roasted cumin powder, dried mint leave powder and black pepper powder and black salt to taste. Needless to say, all of these have remarkable health benefits.

•  Whisk the curd well again. 
• Add the dry boondi and pomegranate/ Anar seeds.

• You can totally leave out the dry boondi to make the healthy version. However, once in a while for special occasions don't forget to add it. The boondi adds nice crunch to the raita. The sweetness of the pomegranate seeds with the savoury boondi makes this raita taste so good.
• Now time for some fresh mint leaves.

• you can add fresh chopped coriander leaves too if you do not have fresh mint leaves. Fresh mint leaves are not available all year round. Hence, I have dry mint leave powder handy through out the year again thanks to my mother in law.

Tips:

• How to make dry mint leave powder : During summer buy yourself a bunch of fresh mint leaves. Separate the leaves and wash them thoroughly and let them dry completely. You can further leave it to sun dry, which will take two to three days or microwave it for 30 seconds to dry the leaves out completely. Then put it in a mixer and form a fine powder and store it in air tight container. You can use it all year round.
• For crispy boondi: Add the boondi just before serving if you want extra crispy texture. I personally like it when the boondi soak in some of the curd.
• To eliminate some of the nasty oil that the boondi is fried in : Heat some water and soak the boondi in the water for 5 mins. Strain out the water before adding the boondi to the curd. No wonder the boondi will turn soggy but it will definitely eliminate some if the oil it is fried in.
• If you find the Raita has turned thick add a little water before serving. Also, check the salt if you have added water.