Mint and Pomegranate Raita Recipe
Category: Side Dish
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Servings: 3
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This refreshing Mint and Pomegranate Raita is a delightful Indian side dish that combines the cooling properties of yogurt with the freshness of mint, the tang of pomegranate, and the savory warmth of cumin and chaat masala. Perfect for pairing with biryanis, parathas, or any Indian meal, this raita adds a burst of flavor and texture to every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 2 cups |
| Anardana Powder (Pomegranate Seed Powder) | 1 cup |
| Mint Leaves (Pudina) | 1/4 cup |
| Coriander Leaves (Dhania) | 1/4 cup |
| Garlic Cloves | 3-4 |
| Green Chillies | 2 |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~90 kcal |
| Protein | 6g |
| Fat | 4g |
| Carbohydrates | 9g |
| Fiber | 1g |
| Sugar | 7g |
| Sodium | 150mg |
Instructions:
-
Prepare the Mint-Coriander Paste:
Begin by washing the mint and coriander leaves thoroughly. In a blender or mixer, combine the mint leaves, coriander leaves, garlic cloves, and green chillies. Add a splash of water and blend until you achieve a smooth, chutney-like paste. Set the paste aside in a bowl. -
Whisk the Yogurt:
In a separate large bowl, take the hung curd (Greek yogurt) and whisk it using a hand blender or wire whisk. Add about 1/4 cup of water gradually to adjust the consistency, ensuring the yogurt is smooth and lump-free. -
Season the Yogurt:
To the whisked yogurt, add salt, cumin powder, chaat masala, and sugar. Whisk the mixture thoroughly until all the ingredients are well incorporated, resulting in a creamy, flavorful base. -
Combine the Paste and Yogurt:
Now, gently fold the prepared mint-coriander paste into the yogurt mixture. Stir gently to ensure the paste is evenly distributed throughout the yogurt. Taste and adjust the seasoning if necessary by adding more salt, sugar, or chaat masala to suit your preference. -
Chill or Serve Immediately:
If you’re not serving the raita right away, refrigerate it to allow the flavors to meld and chill. Otherwise, you can serve it at room temperature. -
Add Pomegranate and Serve:
Just before serving, sprinkle in the pomegranate pearls (seeds) and stir lightly to combine. These jewels of sweet-tart flavor will add a beautiful burst of color and texture to your raita. -
Serving Suggestions:
Mint and Pomegranate Raita is best served chilled or at room temperature as a refreshing accompaniment to your favorite Indian dishes. It pairs wonderfully with Layered Paneer Butter Masala Biryani or Methi and Palak Paratha for a complete meal.
Tips for Perfect Raita:
- Yogurt Texture: If you don’t have hung curd, you can use regular yogurt, but make sure to drain excess water by placing it in a cheesecloth or fine strainer for a few hours to get the thick consistency.
- Mint & Coriander Paste: For a smoother texture, add a little more water while blending the mint-coriander-garlic paste. The paste should be thick but not dry.
- Customizing Flavors: Feel free to adjust the amount of green chillies based on your spice preference. If you prefer a mild raita, you can omit the chillies entirely.
This Mint and Pomegranate Raita offers the perfect balance of cool, spicy, and sweet flavors, making it a standout addition to any meal. Whether it’s a celebratory feast or a weeknight dinner, this raita is sure to elevate your meal with its vibrant flavors and textures. Enjoy!
