Name: Boondi Pachadi
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Curd (Yogurt) (thick and fresh); 2.5 cups Boondi (store-bought or homemade); 1 cup Coriander Leaves (finely chopped); 2 teaspoons Mustard Seeds (for tempering); 2 tablespoons Oil (for tempering); 0 number Green Chilies (finely chopped); 1 pinch Asafoetida (Hing) (for flavor); 20 leaves Curry Leaves (fresh); 0 to taste Salt (adjust as per preference); 1 cup Water (to adjust consistency)

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How to Prepare

In a large mixing bowl, combine 5 cups of thick curd with 1 cup of water and whisk until smooth.
Add 2.5 cups of boondi to the curd mixture and mix well. Let it soak for 5-10 minutes.
In a small pan, heat 2 tablespoons of oil over medium heat. Add 2 teaspoons of mustard seeds and let them splutter.
Add 4-5 chopped green chilies, a pinch of asafoetida, and 20 curry leaves to the tempering. Sauté for 30 seconds.
Pour the tempering over the curd and boondi mixture. Mix thoroughly.
Add salt to taste and mix well.
Garnish with 1 cup of chopped coriander leaves before serving.
Serve chilled or at room temperature as a side dish.