Pomegranate Mint Raita is a sweet and savory summer favorite raita with the crunch of pomegranates and freshness of mint leaves.
I first bumped into this combination in one of the indian cooking shows. My aunt would always adorn her curd rice / thayir shadam, with pomegranate and mint leaves, and i loved the flavor always. When i saw it on TV, i felt so dumb, as to why did i never try the combination myself, especially being a raita fan, it was a shame that i missed it all these years. Its a summer favorite since last year.
Like any raita, very easy to put together, can have many variations, and a crowd pleaser always. I have left it simple with just the pomegranate to shine, but some add grated cucumber or grated boiled potato to add some body to the raita. But i think raitas should be easy and quick to make, hence for me, boiled potato is out of question. I have tried it with cucumber and onions, and its a equally beautiful raita.
The styling in this picture is completely inspired by Hina’s pomegranate mint raita here.
- 1 Pomegranate arils
- handful of mint leaves washed and finely chopped
- 1 green chilli, finely chopped
- handful of coriander leaves, finely chopped.
- 500 ml curd, whisked
- 1/2 tsp roasted cumin powder
- 1/2 tsp chat masala
- 1/4 tsp red chilli powder
- 1/2 tsp sugar
- Whisk the curd and sugar together, so that it dissolves completely.
- Add the finely chopped mint, coriander, green chillies into the curd, and set aside in the refrigerator for 15 mins, for the flavors to get absorbed.
- Right before serving save a few pomegranate arils for garnish.
- Add the pomegranate arils, salt, red chilli powder, roasted cumin powder, chat masala and mix well.
- Add salt only before serving.
- Add grated cucumber / grated boiled potato.