First, add the boondi to the whisked yogurt and mix well with a spoon. Then add salt, red chili powder, black pepper, and garam masala, and mix again.

Heat oil in a small pan, add cumin seeds and asafoetida, and let them sizzle. Pour this tempering over the raita. At this time, add 1/4 teaspoon of red chili powder for color to the tempering before pouring it in.

While adding the tempering, cover the raita with a plate so it absorbs the aroma of the cumin and asafoetida.

Heat a skillet and lightly toast the dried fenugreek leaves, then crush them with your hands and sprinkle over the raita. Garnish with chopped cilantro as well.