Mamta's Kitchen - A Family Cookbook





Pomegranate Raita (Yoghurt)

Anaar Ka Raita

Mamta Gupta

Easy Free From Garlic Free From Ginger Free From Onion Free From Tomato Indian Main Side Vegetarian

This is slightly sweet raita and goes well served with biryani rice.

Serves 6

Ingredients

  • 2 (1 large) pomegranates or anars
  • 2 cups natural yoghurt or dahi
  • 1 level tsp. salt
  • 1 level tsp. roast cumin, coarsely powdered
  • 1 tsp, caster or ground sugar

Instructions

  1. To peel a pomegranate, cut off the crown. With a sharp knife, cut through the outer tough skin, all around the fruit, in quarters. Put your thumb in the hole made by cutting off the top crown and gently pull apart the 4 sections.
  2. Remove the papery white skin in which 'pearls' are nestling. This is done by simply inverting the skin inside out, the seeds almost slide out, with a gentle push from your finger.
  3. Beat the yoghurt with salt, pepper, sugar and cumin powder.
  4. Add pomegranate pearls, saving a few for garnish. Mix and transfer to a serving bowl.
  5. Sprinkle with ground roast cumin.
  6. Garnish with a saved pearls.

Notes

This recipe was originally created Sep 5, 2004 and last updated Aug 31, 2024

Authorized users may edit this recipe.
Use [recipe:12890] to link to this recipe in collections, news and other recipes.