Curd

Here is a closer view of your boondi raita. (Boondi is made from gram flour batter, the batter is poured through a sieve with holes into oil and fried to obtain the balls. Raita is a curd based dish) Boondi is also used to make  a Rajasthani (India) sweet dish called Boondi laddu etc.

These are the pomegranate seeds-I love these rubies!!!

Just displaying the curd set by one of my sons. Remember, place some warm milk in a clean container and scoop out a tablespoon of some old curd that you already have with you and place it into the warm milk. As the milk is warm, the curd should set in an hour or two.

For obtaining curd faster, let's say you have guests on a short notice and you are out of curd, you can proceed with the same process but in a casserole dish, it helps to set curd really fast.

I have just done some variation to make ur curd tastier, sprinkle some boondi over it, or some pomegranate seeds, or simply the stereotypical method of an onion, a tomato with a green chilly for spice. Do add salt and pepper as well.

This is also known as raita and you can try out any variation that comes to your mind. Do share them with me as well! :)
This can be eaten on its own as an evening drink, it is also an accompaniment with your Biriyani or your rotis.