in India

Pomegranate Raita

updated

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Ingredients for 4 servings:

  • 250 g yogurt
  • ½ pomegranate, seeds
  • 1 piece(s) cucumber(s), about 10 cm
  • 1 spring onion(s) or 1/4 red onion
  • 1 tbsp mint, finely chopped
  • salt and pepper
  • 1 pinch(s) of sugar
  • some cumin powder
  • a little chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish to curries and dal

Stir the yogurt until creamy. Peel, deseed, and finely dice or grate the cucumber. Trim, wash, and finely slice the spring onion. Set aside some pomegranate seeds for garnish, then mix the rest with the vegetables and spices into the yogurt. Season to taste, but don’t overdo it, as raita is used to soften the heat of curries. Serve sprinkled with the remaining pomegranate seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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