Ingredients: 2-3 cups curd (plain yoghurt) 1 tsp. chopped, corinader 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 boondi For Seasoning: 1 tsp. oil 1/2 tsp mustard seeds 1 spring curry leaves Method: Combine yogurt, salt, cumin powder and coriander in a bowl and keep aside. Mix together the red chilli powder, salt and besan. Add water to get a dropping consistency. With a slotted spoon, pour drops of this into the hot oil and deep fry till golden brown. Drain and add to the curds and mix. Heat oil in a pan, add seasonings. When it splutters pour it over the prepared raita. Mix well. Serve with pulav/biriyani