Beat curds. You can add little milk while beating curds.
Add onion, salt and jeera to the above curds and mix well. Keep aside for 5 mins.
Now add besan little by little to curds and mix it continuously to avoid lumps. You can alter the quantity of besan to get the required consistency of raita.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.