Sweet, spicy, savory and tangy, this vibrant fuchsia-colored anar raita is a delightful blend of creamy yogurt, Indian spices, and fresh pomegranate arils. It's one of my favorite recipes to make during pomegranate season and always stands out on the table with its stunning color. Perfect for pairing with indian dishes, enjoying as a snack, or serving as a dip.
Creamy and tangy raita beautifully contrasts heavily spiced indian curries and rice dishes like biryani and pulao. It is one of the easiest indian condiment to prepare.
Anar Raita
The preparation for this anar ka raita recipe is quick and straightforward. If you'd like to elevate the flavor and color, you can roast a beetroot, but this step is entirely optional.
The only other prep work required is separating the ruby-red pomegranate arils, which add a burst of sweetness and texture. For added convenience, you can use pre-packaged pomegranate arils to save time.
The flavor of raita improves as it rests, as the salt draws out the juices from the pomegranate and enhances the overall taste of the spiced yogurt. For best results, let it sit for at least 20-30 minutes before serving. Additionally, keep the consistency on the thicker side-it tastes much better this way.
One of my favorite elements of this raita is the green chilies. I tend to go bit heavy-handed with them because their sharp, spicy kick pairs wonderfully with the sweet bursts of pomegranate. I highly recommend not skipping the green chilies unless you absolutely cannot tolerate heat-they truly elevate the flavor!
Ingredients
- Yogurt - Plain and whole milk yogurt, always. You could use greek yogurt, homemade curd or regular yogurt.
- Dried Mint - Cooling and aromatic. This forms a beautiful combination with roasted cumin powder and pomegranates.
- Beet Root - I use it to dye the curd. Simply grind a piece or two of steamed or roasted beet to a smooth paste. We only need 1 tablespoon.
- Black Salt - aka kala namak. For that sulfurous tangy taste in your raita. If you do not have it, skip it.
Instructions
- Step 1: Add beaten yogurt to a bowl and add the beetroot paste along all the powdered spices, sugar, salt and dried mint powder. I do not add water because I use indian dahi, you might need if using greek yogurt. Begin with about ¼ cup and add gradually.
- Step 2: Using a spoon or whisk, combine everything to form a fuschia colored yogurt mixture. Taste and adjust the salt and spices at this stage.
- Step 3: Add the chopped green chilies,pomegranate arils and scatter the chopped cilantro.
- Step 4: Mix very well and let the raita rest for about 20 minutes before serving. Top with additional pomegrante arils and cilantro and serve chilled. Sprinkle a few pinches of chaat masala powder. Enjoy!
Tips
- Make sure that the yogurt is not watery or super sour.
- To make beet root paste- simply grind 1-2 pieces of roasted or steamed beetroot to a fine paste.
- If you are serving to kids, skip the green chilies.
Anar Ka Raita (Spiced Pomegranate Yogurt)
Ingredients
- 300 g yogurt plain and whole milk, I use indian dahi, beaten (note#1)
- 1 tablespoon beet root paste optional (note # 2)
- 2 indian green chilies hot, adjust quantity to taste ((note#3)
- ½ teaspoon kala namak indian black salt
- ½ teaspoon sugar I use coconut sugar
- Salt to taste
- 1 cup pomegranate arils
Spice Powders
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder hot, adjust to taste
- ⅛ teaspoon black pepper powder
- ½ teaspoon chaat masala powder
Instructions
- If you are using fresh pomegranate, shell it and seperate the arils from the skin.
- Add beaten yogurt to a bowl and add the beetroot paste along all the powdered spices, sugar, salt and dried mint powder. I do not add water because I use indian dahi, you might need if using greek yogurt. Begin with about ¼ cup and add gradually.
- Using a spoon or whisk, combine everything to form a fuschia colored yogurt mixture. Taste and adjust the salt and spices at this stage.
- Add the chopped green chilies,pomegranate arils and scatter the chopped cilantro to the yogurt mixture.
- Mix very well and let the raita rest for about 20 minutes before serving. Top with additional pomegrante arils and cilantro and serve chilled. Sprinkle a few pinches of chaat masala powder. Enjoy!
Notes
- Make sure that the yogurt you are using is not too sour. Yogurt should not be too watery.
- To make beet root paste- simply grind 1-2 pieces of roasted or steamed beetroot to a fine paste.
- If you are serving to kids, skip the green chilies.
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