Pomegranate raita is a simple fruit raita that goes well with mild pulao, paratha and can have it as such.
Climate is really hot and these days I don’t feel like eating rice for lunch. That too a big no to the regular cooking- sambar, rice etc. Always feel like drinking something chilled.
Coming to today’s post, I usually eat pomegranate as such. Sometimes add chaat masala and have it.
This time when I got pomegranate, I made juice for Vj. Then I tried this pomegranate raita.
I just made it simple but the taste was really good. I had as such and it was delicious!
For best tasting pomegranate raita, use fresh homemade curd. Make sure the pomegranate also is fresh so that it has a crisp and juicy texture in the raita.
Pomegranate in Hindi is Anar. We use Anardana powder widely in chana masala / chole. It has a tart in it naturally.
Pomegranate is Madhulam pazham in Tamil. In south India, we add in bagalabath style curd rice. Raita with pomegranate is mostly North Indian affair.
📖 Benefits of Pomegranate
Pomegranate is very good for ulcer. If mixed with honey and consumed, it is one of the best treatment for ulcer.
It has Vitamins, folic acid and great immunity boosting fruit. It also rich in anti oxidants and help to pump more oxygen in your blood (Source)
📋 Related posts
Serve pomegranate raita with Paratha or mild pulao like Kashmiri pulao.
- Curd / Plain yogurt – ½ cup
- Pomegranate – ¼ cup heaped
- Milk – ¼ cup
- Roasted cumin seeds powder – ¼ teaspoon
- Red chilli powder – ½ teaspoon OR
- Green chilli – 1
- Salt – As needed kala namak if you have
- This is the way I cut the pomegranate. Slice the head and bottom of the fruit as shown with a small knife (paring knife), cut the skin alone carefully, by running the knife, over the fruit. Do not do it deep. Now you can open and break the fruit into four. Carefully collect the fruit with out the white parts/skin .
- Beat the curd smoothly with milk, in a mixing bowl, add the other ingredients and mix gently.
📸 Stepwise photos
🔪 How to cut pomegranate
1. Firstly, slice the head and bottom of the fruit as shown with a small knife (paring knife), then, cut the skin alone carefully, by running the knife, over the fruit.
2. Do not do it deep. Secondly, open and break the fruit into four. Then carefully collect the fruit with out the white parts/skin .
3. Finally, beat the curd smoothly with milk, in a mixing bowl, add the other ingredients. Furthermore mix gently to finish raita.
Serve chilled, its so good to eat as such! Apparently, you can garnish with some pomegranate peals, a sprinkle of chilli powder and also some fresh chopped coriander leaves for appealing look.