Anar Ka Raita (Spiced Pomegranate Yogurt)
Sweet, spicy, and tangy, this vibrant fuchsia-colored anar raita is a delightful blend of yogurt, Indian spices, and fresh pomegranate arils.
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.
Tried this recipe?Let us know how it was!