Pomegranate Raita or Anar Raita can be served as a side dish, or it is great to have as a healthy and filling snack. In addition, you can easily customize or bring variation by modifying or adding your choice of elements. Jump to:About Pomegranate RaitaWhy You Will Love This RaitaIngredientsHow To Make Pomegranate RaitaServing SuggestionsStoring SuggestionsVariationsHelpful TipsMore Side DishesRecipe Card
About Pomegranate Raita
There are various Raita recipes, such as Fruit Raita / Healthy Mixed Fruit Raita, Boondi Raita (Quick and Easy), and Cucumber Raita (Easy and Healthy). And Pomegranate Raita is another addition to this list. Anar Raita is made with yogurt, pomegranate, fresh mint and coriander leaves, and some basic spices. It is mildly spicy, minty, fruity, and super delicious. Fresh mint leaves add a very refreshing note and spices like black salt and chaat masala add highly earthy flavors to the dish. Pomegranate seeds bring a natural sweetness to the Raita, so I added only a teaspoon of sugar. However, you can either skip the sugar or add it according to your taste. Pomegranate offers many health benefits, so this Raita is nutrient-dense, healthy, and low-calorie.
Ingredients
How To Make Pomegranate Raita
In a mixing bowl, take yogurt and whisk it until it is smooth.
Add salt, sugar, roasted cumin powder, red chili powder, chaat masala powder, amchur powder, black salt, mint, and coriander leaves to the yogurt. Whisk to mix everything well.
Add pomegranate seeds and mix again.
Transfer the Raita to the serving bowl, garnish with more pomegranate arils and serve chilled.
Serving Suggestions
Take the Raita into a serving bowl and garnish with more pomegranate seeds. You can also garnish it with more chopped mint leaves and coriander leaves. And sprinkle more roasted cumin powder on the top if desired. Serve the Pomegranate Raita with different rice dishes like Pulao and Biriyani. This Raita goes well with these Tomato Rice, Tawa Pulao, or Palak Paneer Pulao. Pomegranate Raita is a perfect accompaniment to serve with everyday Indian meals of Roti, Sabji, and Dal. We can serve this Raita as a side dish with most of the Indian main course. It is good to have as an anytime snack as well. Serve the Pomegranate Raita with Methi Thepla / Fenugreek Flatbread or Paneer Paratha (No Onion No Garlic).
Storing Suggestions
Serve the Pomegranate Raita immediately, or let it chill in the fridge until serving. Pomegranate Raita is best served fresh or within a few hours of making. You can refrigerate the leftover Raita in an air-tight container for a day or two. However, the taste may slightly change. This Raita can not be frozen.
Variations
Nuts: Add chopped nuts to the Raita for more health benefits. Sweetener: Instead of sugar, add honey or agave syrup for sweetness. Green Chili: Add finely chopped green chilis instead of red chili powder. Pomegranate Juice: You can add 2-3 tablespoon of pomegranate juice for more flavor. Mint: Add more mint leaves for a more robust minty flavor.
Helpful Tips
Yogurt: I have used plain homemade yogurt to make Anar Raita, making the Raita with a medium-thick consistency. But for very thick Raita, you can use hung or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients. Mint Leaves: Instead of fresh mint leaves, you can use dry mint powder. Spices: You can easily omit the spice you do not have or adjust the quantity of spices to your taste preferences. Make It Vegan: For vegan Anar Raita, use dairy-free yogurt. Scaling: This recipe can be halved or doubled easily.
