Mint And Pomegranate Raita Recipe
Mint And Pomegranate Raita Recipe is a refreshing raita made with fresh mint leaves and pomegranates as the name suggests. Mint and Pomegranate Raita is a great accompaniment for a variety of main course dishes and can be served with an Indian meal of roti, paratha, puri.
Mint and Pomegranate Raita is a delicious combination of mint, coriander and pomegranate pearls with the cool, refreshing quality of yogurt. The freshness of mint and coriander definitely make this raita a summer favorite packed with the curry.
Did you know: Pomegranate is rich in antioxidants (chemicals that inhibit the activity of cancer-causing chemicals called free radicals) and phytochemicals (naturally occurring chemicals that are known to have anti-inflammatory and pain-relieving properties). Apart from the obvious benefits like fruit fibres and natural sugars, it also is a good source of vitamin C, vitamin B complex, folates, pyridoxine and vitamin K, and minerals like calcium, copper, potassium, and manganese. The direct health benefits of these range from small things like building immunity to crucial, larger potential like fighting heart disease and some kinds of cancer. It is a single fruit that is loaded with a variety of nutrients and compounds known to have a wide range of benefits.
Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe.
Try our other Raita recipes :
20 M
30 M
50 M
3 Servings
Ingredients
- 2 cups Hung Curd (Greek Yogurt)
- 1 cup Anardana Powder (Pomegranate Seed Powder)
- 1/4 cup Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
- 3-4 cloves Garlic
- 2 Green Chillies
- Salt , to taste
- 1 tablespoon Sugar
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Chaat Masala Powder
How to make Mint And Pomegranate Raita Recipe
To begin making the Mint and Pomegranate Raita, first blend together the mint, coriander, garlic and green chillies in a mixer using little water, into a chutney like paste. Transfer the paste to a bowl and set this aside.
In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency. Whisk the curd well to ensure that no thick lumps remain.
Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined.
Then, add the mint paste in the yogurt. Stir gently, to combine. Taste and adjust the seasoning according to your requirement. If not serving immediately, keep the yogurt in the refrigerator, to cool.
When ready to serve the raita, add the pomegranate pearls and stir to combine. Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal.
Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe.
