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. When combined with yogurt, it leaves you with great mouth feel.
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.
Try our other Raita recipes :
- 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 make the Mint and Pomegranate Raita, first blend together the mint, coriander, garlic and green chillies in a mixer using a 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 evenly combine. Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal.
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic