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aerial shot of mint raita in a brown colour ceramic bowl
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5 from 1 vote

Pomegranate Mint Raita Recipe

Mint Raita is delicious Indian raita made with fresh mint, coriander, curd, and pomegranate. Learn how to make pudina raita in a few simple steps.
Prep Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 135kcal
Author: Hina Gujral



  • 2 Cup thick curd or yogurt
  • 1 Cup pomegranate
  • 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, 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 Mint Raita chilled or at room temperature.


  • 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. 


Calories: 135kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 321mg | Fiber: 3g | Sugar: 15g | Vitamin A: 382IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 1mg