Pomegranate and Mint Raita
Raita, a dish of curd, dahi or yogurt is the most essential dish along with mains, especially in Indian subcontinent. It has a cooling and refreshing effect, in contrast to the otherwise spicy curries and kebabs that are the main fare of some Asian cuisines.
There are umpteen varieties of Raita. Play with the basic ingredients a bit and have a new flavor.
So basically the Raita is made with mixing the yogurt with raw or cooked veggies, boondi, sometimes fruits and is seasoned with salt, chaat masala, chili powder and roasted cumin powder. You can add some other basic herbs like mint or coriander too.
Raitas are perfect for when you need something to cool down the after effects of a spicy curry.
In this Raita, mint leaves give a nice, flavorful, and refreshing taste while the pomegranate arils give little bursts of tangy and sweet taste. The spices enhances the lovely flavor of the raita.
When the the cool and refreshing yogurt meets with the juicy pomegranate seeds and the freshness of mint, your day kinda becomes super cool!!
This raita is very quick to make and I don't need to tell you that it’s packed with flavors, freshness and with the natural goodness of mint and pomegranate. And don’t you think it’s very colorful and vibrant to look at that scrumptious bowl?
Ahhhh!!! I want to make it again right now.
It tastes great when served chilled or you could use chilled yogurt when making the raita.
This fruity raita is a perfect accompaniment to any meal. You can serve this Raita along with Rotis, Paranthas, Pooris, Rice, Biryanis or on it’s own. INGREDIENTS:
Yogurt or Curd- 4 cups
Pomegranate arils- 1 cup
Salt- 1/2 teaspoon
Chaat masala- 1 teaspoon
Black pepper powder- 1 teaspoon
Pudina masala powder- 1 teaspoon ( I have used MDH pudina masala)
Roasted cumin seeds powder- 1/2 teaspoon
Mint leaves- handful, chopped
Pomegranate arils and Mint leaves to Garnish
Seeding the pomegranate is the longest step in this recipe. Cut the pomegranate into two halves and gather the seeds in a bowl.
Take curd in another bowl and whisk it till it turns smooth and lump free. You can add 1/4 cup or as required, of water to get the desired consistency.
Add all the masalas. Mix well.
Wash the mint leaves and finely chop them.
Set aside a few pomegranate arils for garnish and add the remaining pomegranate arils and finely chopped mint leaves to the spiced yogurt and mix well.
Garnish with the pomegranate arils and mint leaves.