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Pomegranate Raita

A cooling yogurt side dish featuring juicy pomegranate seeds, fresh mint, and toasted cumin.

10 minEasyServes 490 cal/serving

IndianSideNo-CookVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-FreeNightshade-Free

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Ingredients

  • 2 cups plain yogurt
  • 1 cup pomegranate seeds
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp kala namak black salt
  • 2 tbsp fresh mint, chopped
  • 1/2 tsp granulated sugar

Instructions

  1. 1

    Whisk 2 cups plain yogurt in a medium bowl until smooth.

  2. 2

    Stir in 1/2 tsp roasted cumin powder, 1/4 tsp kala namak black salt, and 1/2 tsp granulated sugar.

  3. 3

    Fold in 1 cup pomegranate seeds and 2 tbsp chopped fresh mint until combined.

  4. 4

    Chill in the refrigerator for 15 minutes before serving.

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Questions

How much time should I plan for Pomegranate Raita?

As written, 10 minutes: 10 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 15 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Can I make Pomegranate Raita dairy-free?

Yes. The dairy in Pomegranate Raita is 2 cups plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Is Pomegranate Raita vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups plain yogurt. For fully plant-based entries, see the vegan side collection.

How many calories are in Pomegranate Raita?

One serving (the recipe makes 4) is about 90 calories, with 4 g protein, 12 g carbohydrate and 3 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pomegranate Raita?

Refrigerate what is left of Pomegranate Raita within two hours and eat it within three days. It is served cold; there is nothing to reheat.

Serve it with

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