Pomegranate Raita
Recipe GLPRa18fc5b8ae0776
A refreshing Indian yogurt-based dip blending cool, creamy yogurt with bright pomegranate seeds, fresh cucumber, and aromatic spices. This traditional raita balances tangy, sweet, and spicy notes, making it the perfect complement to curries, breads, or as a standalone appetizer. Served chilled and garnished with vibrant pomegranate arils and fresh cilantro.
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Ingredients
1 cup Plain yogurt
2 3/4 cup Pomegranate seeds
1 3 tablespoons Cucumber, seeded and finely chopped
1 tablespoon Red onion, very finely minced
½ large Fresh green chili, finely chopped
1½ tablespoon Fresh cilantro, finely chopped
½ teaspoon Roasted cumin powder
1 teaspoon Chaat masala
¼ teaspoon Black pepper powder
to taste Salt
Directions
Pour the yogurt into a serving bowl and whisk vigorously for 1-2 minutes until smooth and creamy, breaking up any lumps.
Fold in the minced onion, seeded cucumber, pomegranate seeds, chopped green chili, and most of the cilantro (reserve some for garnish), stirring gently to combine.
Sprinkle the roasted cumin powder, chaat masala, and black pepper over the mixture and stir well to distribute the spices evenly throughout.
Taste and add salt as needed. Stir once more to ensure all ingredients are thoroughly combined.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the raita to chill thoroughly.
When ready to serve, transfer to a serving dish and top with reserved pomegranate seeds and fresh cilantro for garnish.
