In recent times this has become popular dish in South India. I think this came from North India. Many people in the South have started liking this and we now-a-days see this commonly in most lunch or dinner functions, when guests are invited. This means this dish has qualified to Guest treatment special dish. It is not very difficult to make this at home.

Ingredients:

• 2-3 cups curd (plain yoghurt or curds)
• 1 tsp. chopped, coriander (Cilantro) leaves
• 1/2 tsp cumin powder
• 1/2 cup besan (bengal gram flour)
• 2 tsp red chilli powder
• Salt to taste
• Oil for deep frying to make boondi

• 1 tsp. oil
• 1/2 tsp mustard seeds
• 1 curry leaves

1. Mix yogurt, salt, cumin powder and coriander in a bowl and keep aside.
2. Mix the red chilli powder, salt and besan in a separate bowl. Add water to make it thinner or little watery.
3. With a slotted spoon, pour drops of this into the hot oil and deep fry till golden brown.
4. Drain these boondi and add to the Yoghurt and mix.
5. Heat oil in a separate pan, add seasonings. When mustard seeds splutter pour it over the prepared raita and mix well.
6. Serve with Special Rice items like Palav, Biryani. Some people also like this with Chapaties.