Mint and Pomegranate Raita | Anar Ka Raita recipe
Recipe type: Side Dish
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1
mint and pomegranate raita recipe - flavorful and delicious Indian yogurt based side dish using pomegranate seeds and fresh mint leaves with spices.
  • 1/2 cup yogurt / thick curd / dahi
  • 1/3 cup pomegranate seeds / anardana
  • 2 tsp finely chopped mint leaves / pudina
  • 1/4 tsp cumin seeds / jeera
  • 1/4 tsp black salt / rock salt
  • 1/4 tsp finely chopped green chilli
  • 1/4 tsp chaat masala powder
  1. Cut the pomegranate into two halves and gather the seeds in a bowl.
  2. Take curd in another bowl and whisk it till it turns smooth.
  3. De-seed the green chilli and finely chop it. If you want the raita spicy, there is no need to de-seed the chilli.
  4. Dry roast the cumin seeds in a pan till they slightly change color and remove from heat. Grind the roasted cumin seeds to a slightly coarse powder using a mortar and pestle.
  5. Add roasted cumin powder, black salt and chaat masala powder to the yogurt and mix well.
  6. Wash the mint leaves and finely chop them.
  7. Set aside a few pomegranate seeds for garnish and add the remaining pomegranate seeds and finely chopped mint leaves to the spiced yogurt and mix well. Garnish with the pomegranate seeds that you had set aside.
  8. Mint and pomegrante raita is ready to be served. You can also chill and serve it later.
1. use chilled yogurt for making the raita.
2. you can substitute black salt with required amount of regular salt.
3. if the yogurt is too thick, you can add little water to make the raita of desired thinner consistency.
Nutrition Information
Serving size: 1 serving Calories: 133 Fat: 2.2 g Saturated fat: 1.3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 9.8 g Sugar: 8.6 g Sodium: 570 mg Fiber: 2.1 g Protein: 7.8 g Cholesterol: 7 mg
Recipe by Blogexplore at