Pomegranate Raita is a delicious combination of mint, coriander, yogurt, and pomegranate. The freshness of mint and coriander definitely make this raita a summer favorite. It is healthy, good for skin, and for the person who is addicted to garlic, this pomegranate raita is a must try a recipe.
Mint Pomegranate Raita reminiscent of fresh summer flavors, the mint, the coriander, and the yogurt makes it perfect summer side-dish. Curries, paratha, or fritter, you can serve it with just anything, literally anything.
We love the addition of green color in the raita, something similar we tried with the Bathua Raita during the winters and now this pomegranate raita once again is a big shout out to the combination of greens and yogurt.
This Anar ka Raita is an adaptable, quick, extremely delicious, raita recipe. The recipe is proudly inherited from the ladies of my family.
The refreshing flavor of textured herbs, the juiciness of pomegranate pearls with the creamy yogurt, the punchy garlic, and the sugar and spices, obviously, a hit of salt, a bowl packed with bursting flavors.
What are the benefits of pomegranate?
- Pomegranate has anti-aging properties
- It helps to keep pimples at bay by making your skin healthy
- Pomegranate can boost your heart health as well
- Pomegranate is a fabulous immunity booster
- It can help in maintaining a good level of hemoglobin
What to serve with pomegranate raita?
You can serve pomegranate raita with any Indian main course. But it tastes extremely delicious with – palak puri, Mathura style aloo curry or achari paneer tawa pulao. Anar ka raita adds great variety to the everyday meal menu. And probably the best way to eat tons of pomegranate with each meal.
Tips To Make Best Anar Ka Raita:
Make sure the yogurt used for making raita is not sour.
Whisk the yogurt nicely using either a hand mixer or a wire whisk to get a smooth texture.
If you like raita thick, skip mixing water in the yogurt.
Garlic is added to the flavor. Hence, it is a totally personal choice to include it in the recipe.
Variations of Pomegranate Raita:
Option 1: You can add pomegranate juice as well in the yogurt along with other ingredients. But make sure to use fresh pomegranate juice for the purpose.
Option 2: Instead of making the paste of herbs, you can finely chop them and combine with the yogurt. Add the pomegranate and mix nicely.
More Indian Raita Recipes You Might Like To Try:
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Pomegranate Raita (Anar Ka Raita)
- 2 Cup thick yogurt (curd)
- 1 Cup pomegranate pearls
- Salt to taste
- 1 tablespoon sugar
- 1 teaspoon cumin powder (jeera powder)
- 1/2 teaspoon red chilli powder
- 1 teaspoon Chaat Masala
Ingredients To Grind:
- 1/4 Cup mint leaves (pudina)
- 1/4 Cup coriander leaves
- 1 – 2 cloves of garlic (optional)
- 2 green chillies
- 2 tablespoon water
- Blend together the mint, coriander, garlic, green chilies in a mixer using water, into a chutney-like paste. Transfer the paste to a bowl and set this aside.
- In another bowl, whisk the curd using a wire whisk ( buy it here ), 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, sugar, spices 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 accordingly.
- When ready to serve the raita, add the pomegranate pearls and stir to evenly combine.
- Serve Pomegranate Raita chilled or at room temperature.