Pomegranate Raita (Yoghurt)
Anaar Ka Raita
This is slightly sweet raita and goes well served with biryani rice. Serves 6
2 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
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.
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.
Beat the yoghurt with salt, pepper and cumin powder.
Add pomegranate pearls, mix and chill.
You can garnish it with a sprinkle of cumin powder.
Also see Raita Selection.