Pomegranate Raita

Pomegranate Raita (Anar ka Raita)I Healthy Summer Recipe

Pomegranate Raita is a great accompaniment to a variety of main course dishes and can be served with an Indian meal of roti, paratha, poori, biryani, or pulao.

Summers are almost here! I love to eat yogurt dips or raitas at this time of the year. My all-time favorite is cucumber-yogurt dip but another raita that we really adore is the one that has pomegranate seeds in it. The freshness of mint definitely makes this raita a summer favorite packed with flavors. Pomegranates are high in nutrients that give you glowing skin and healthy digestion. Apart from the obvious benefits like fruit fibers and natural sugars, it is a good source of vitamin C, vitamin B complex, folates, pyridoxine and vitamin K, and minerals like calcium, copper, potassium, and manganese. I know peeling it can be difficult and time-consuming but it is always worth the effort. Nutritious, versatile, and beautiful, the pomegranate works well in a salad, dips, or simply as a fruit.

This dip is like spring in the bowl-so bright and beautiful-sigh!. It is a crazy delicious yogurt dip that’s just perfect for any heavy Indian meal, especially something like biryani. The easiest one that we always make is the boondi one and lately, I have started making pomegranate raita as well, as it just pairs so well with really spicy dishes. I am one lazy head so I try to run away from buying pomegranates, but my husband loves pomegranates and reminds me to pick them up. Raita with pomegranates is very easy to make and gives a nice sweet crunch when you relish it with biryani or pulao. This would also be apt to scoop it up with some simple parathas, spicy aloo parathas, or gobi parathas!

Step by Step Recipe:

  1. Whisk the curd until smooth.

2. Add green chutney/mint chutney, salt, sugar, roasted cumin powder, red chili powder, and mix well.

3. Add pomegranate seeds and mix it.

4. Garnish with more pomegranate seeds and chopped cilantro leaves.

Pomegranate Raita

5. Keep it in refrigerator for some time. Serve chilled raita with parathas, jeera rice, pulao, biryani or any dry dish.

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Pomegranate Raita

Pomegranate Raita


  • Author: Ashu Chawla
  • Total Time: 15 minutes
  • Yield: 2 1x

Description

Pomegranate Raita is a great accompaniment to a variety of main course dishes and can be served with an Indian meal of roti, paratha, poori, biryani, or pulao.


Ingredients

Scale
  • 2 cup hung curd (or greek yogurt)
  • 2 tbsp mint chutney (or green chutney)
  • salt (to taste)
  • ½ tbsp red chili powder
  • ½ tbsp roasted cumin powder
  • ½ tbsp sugar
  • ¼ tbsp chopped cilantro leaves
  • 1 cup pomegranate seeds

Instructions

  1. Whisk the curd until smooth.
  2. Add green chutney/mint chutney, salt, sugar, roasted cumin powder, red chili powder, and mix well.
  3. Add pomegranate seeds and mix it.
  4. Garnish with more pomegranate seeds and chopped cilantro leaves.
  5. Keep it in refrigerator for some time. Serve chilled raita with parathas, jeera rice, pulao, biryani, or any dry dish.

Notes

  • Add chopped mint leaves instead of mint chutney, if you do not have it ready already.
  • Add Pomegranate juice instead of mint chutney.

  • Prep Time: 10 minutes
  • Category: Accompaniment, Side Dish
  • Cuisine: Indian

Keywords: Anar ka Raita, Mint Pomegranate Raita, Pomegranate Raita

Tried this Recipe? Mention @the.daily.flavor!

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