Pomegranate and mint raita

Pomegranate and mint raita

By
From
I Love India
Serves
4
Photographer
Martin Poole

I once held a flatbread-making class on the banks of the Yarra in Melbourne and made this raita for people to try with their breads. They said it was one of the best they had ever had. It will perk up even the simplest meal.

Ingredients

Quantity Ingredient
1 small pomegranate
450g plain yogurt
3/4 teaspoon roast and ground cumin seeds
1-2 pinches sugar, depending on the tartness of the yogurt
small handful shredded mint leaves
salt
freshly ground black pepper

Method

  1. Quarter the pomegranate and extract the kernels straight into a bowl, making sure you peel off all the white pith, as this is bitter.
  2. In another bowl, stir the remaining ingredients. Add enough pomegranate to balance the raita and stir well. Season to taste and serve.

Roast and ground cumin seeds

  • Place the cumin seeds in a small dry frying pan over a medium heat and stir just until they turn a shade darker and smell aromatic. Remove and grind to a powder in a mortar or pestle or a spice grinder.
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