|Curd||2 Cup (32 tbs)|
|Cumin powder||1⁄2 Teaspoon|
Pour the beaten curds into the serving bowl.
Stir in the salt, cumin, sugar and coriander.
Check seasonings, adding whatever is needed.
Just before serving, stir in the boondis.
This is the delightful difference in this recipe.Normally, you should heat about a cup of water, drop the boondis into it, let them soak for about 10 minutes then squeeze them out and add to the curds.
In this variation, they remain crisp and I have found them very popular.