Pomegranate Raita

Name: Pomegranate Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
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

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

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

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

Stir in 1/2 tsp roasted cumin powder, 1/4 tsp kala namak black salt, and 1/2 tsp granulated sugar.
3

Fold in 1 cup pomegranate seeds and 2 tbsp chopped fresh mint until combined.
4

Chill in the refrigerator for 15 minutes before serving.

Questions

Can I make Pomegranate Raita dairy-free?

Yes. The dairy in this entry 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.

How long does Pomegranate Raita keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Pomegranate Raita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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Roast Beef Po' Boy main

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