Recipe
Sides & Raitas5 minsQuickServes 4 as a side
Pomegranate & Wild Mint Raita
A cooling accompaniment with greek-style curd, fresh mint leaves, and pomegranate pearls.
Photos
Ingredients
- 2 cups thick CurdCraft Gold Dahi, whisked smooth
- ½ tsp roasted cumin powder
- ¼ tsp black salt (kala namak), optional
- Handful mint leaves, finely chopped
- ½ cup pomegranate arils
- Salt to taste
Method
- 1Whisk curd until lump-free; fold in cumin, salt, and black salt.
- 2Stir in most of the mint; reserve a little for garnish.
- 3Fold in pomegranate just before serving so it stays crisp.
- 4Chill 15 minutes or serve right away with biryani or paratha.
Variations
Boondi raita
Fold in crisp boondi (not fried soft) at the last minute. Add a pinch of red chilli powder on top.
Cucumber & dill
Replace pomegranate with grated cucumber (squeezed dry) and fresh dill; ideal with grilled fish.