By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
698 cal · 15 min
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.
Comments
Pomegranate raita is a real weeknight win for ingredient availability: yogurt, pomegranate, cucumber, onion, and cilantro are all standard at Harris Teeter, Food Lion, or Walmart year-round, and cumin and black pepper are pantry staples. The caveat is chaat masala, a Hindi spice blend that you won't find at most Charlotte chains—budget an extra stop at an Indian grocer like Apna Bazaar or the Indian section at a specialty store. The 15-minute timer is honest if you buy pre-seeded pomegranate or seeds; if you're seeding a whole fruit, add 10 minutes. At roughly $8 to $10 total for two servings (driven by the pomegranate at $4 to $5), this lands at $4 to $5 per serving, which is reasonable for a side dish or light lunch. It's a no-cook, no-fuss dish that reheats poorly but comes together fast, and it's especially appealing in fall and early winter when pomegranates are cheap and local.
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