Pomegranate Raita - The Cooling Component

We need a cooling company to have along with the spicy dishes and one of the perfect company could be raita. But are you bored with the same cucumber & boondi raita? Try the refreshing pomegranate raita recipe. This amazing side dish goes very well with pulao & biryani. Impress your relatives by the raita variant.

Pomegranate raita is very simple & fast to prepare if you have pomegranate peeled & seeds separated. It requires little time post-preparation, so make it an hour before your meal time & put it in the fridge. The Pomegranate Raita works best as somewhat tangy, sweet, cooling accompaniment to some hot curry.

Our Indian meals are generally incomplete with cooling element of yogurt. You could just have it plain or create something more extravagant. There are several kinds of raita dishes & you could flavour yogurt with almost everything. Some of the more common dishes are prepared with cucumber, spices like cumin seeds or mint. I personally love this raita as the dish is little different & utilizes the amazing fruit, Pomegranate.

Enjoy the recipe with ingredients & preparation procedure (2 servings).

Ingredients:

beaten curd (yoghurt)-3 cup
medium sliced onion-2
salt-2 pinch
handful sliced Mint Leaves-1
pomegranate seeds-2 cup
medium cut into strips green chilli-3
handful sliced coriander leaves-1

Preparing Pomegranate Raita:
1) For preparing this side dish recipe, combine green chillies, salt & onions in a bowl.
2) Include curd to the above mentioned components & mix them properly.
3) Just before ready to have, drop pomegranate seeds, coriander leaves & mint leaves. Stir once or twice.
4) Serve the raita recipe with dinner or lunch to add an edge to the course.

Note:

Pomegranate trivia – the pomegranate seed is edible whole but the yummy part is its seed casing – the red succulent cover known as aril. Some people have the aril only & throw away the seed.