Pomegranate raita

Pomegranate raita

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This is a refreshing, tangy raita, vivid in both colour and flavour, that brings a fresh sweetness to any Indian offering. These luscious fruits with jewel-like flesh come in different sizes so use your judgement on how much fruit to add. There is no right answer, so add as much or as little as you like, testing the flavour as you go along.

Ingredients

Quantity Ingredient
1 small pomegranate
400ml plain yoghurt
handful chopped fresh coriander leaves and stalks
salt and freshly ground black pepper, to taste
1/2-3/4 teaspoon roasted cumin powder
good pinch red chilli powder, to taste

Method

  1. Lightly press down on the pomegranate and roll with your hands on a hard surface, applying a little pressure so that you help to release the seeds on all sides. Slice in half and, working over a bowl, tap the outside of the fruit with a wooden spoon. The seeds should tumble out. There may be too many for the raita so munch away.
  2. Mix together the yoghurt, most of the pomegranate seeds and fresh coriander. Season with salt, lots of black pepper, the cumin and red chilli powder. Garnish with a handful of pomegranate seeds and a few coriander leaves.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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