This blend of curd and crispy little golden "besan" balls is a very popular
variation of the raita and can be eaten with Biriyani/Pulao or any other gravy dish. 

Ingredients
3 cups curd(plain yoghurt)
1/2 cup besan( bengal gram flour)
2 tsp red chilli powder
Salt to taste
Oil for deep frying boondi
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 tsp cumin powder

Method
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
hot oil and deep fry till golden brown.
Drain and add to curds.
Mix in salt and cumin powder.
Season with mustard and curry leaves.
Preparation : 10 minutes (inc. roasting time)
Cooking: 15 minutes (inc. frying and seasoning time)