Pomegranate Raita Recipes

POMEGRANATE RAITA

pomegranate raita image

Pomegranate raita is a sweet raita made with fresh pomegranates and spiced with roasted cumin powder, black pepper and chaat masala.

Provided by Dassana Amit

Time 10m

Number Of Ingredients 9

Ingredients

1.5 cups chilled yogurt ((curd or dahi) - dairy or vegan)
¾ cup fresh pomegranate arils ((anardana))
½ teaspoon roasted cumin powder ((bhuna jeera powder))
¼ teaspoon black pepper powder ((kali mirch powder))
1 pinch red chili powder ((lal mirch powder), or as required)
¼ teaspoon chaat masala powder ((optional))
1 pinch of black salt (or rock salt. add rock salt if making for religious fasting or vrat)
sugar as required
a few coriander leaves (or mint leaves for garnish)

Steps:

Whisk the yogurt till smooth.
Now add sugar as required. Stir well till sugar is dissolved.
Season with roasted cumin powder, black pepper powder, red chili powder, chaat masala powder (optional) and salt. Mix well.
Add the pomegranate arils and reserve a few for garnish.
Stir and pour the pomegranate raita in serving bowls. Garnish with the pomegranate pearls and coriander or mint leaves.
You can also chill and serve the pomegranate raita later.

Nutrition Facts : Calories 174 kcal, Carbohydrate 22 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 205 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving

POMEGRANATE RAITA

Pomegranate Raita image

Provided by Nigella Lawson : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups natural yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
Scant 1/2 teaspoon salt

Steps:

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.
Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.

POMEGRANATE RAITA

Pomegranate Raita image

This delicious tasting pomegranate raita has a combination of sweet and salty taste with refreshing flavors. It requires only 10 minutes and no cooking is required.

Provided by Kanan

Categories Side Dish

Time 10m

Number Of Ingredients 10

Ingredients

1 cup Plain yogurt ((dahi or curd))
1 tablespoon Red onion (chopped very finely, optional)
⅓ cup Cucumber (peeled, seeds removed and chopped finely)
½ cup Pomegranate arils
1 small Green chili (chopped finely)
1 tablespoon Cilantro or coriander leaves (chopped finely)
1 teaspoon Chaat masala
a pinch Black pepper powder
½ teaspoon Roasted cumin powder
Salt to taste

Steps:

Take the yogurt in a bowl and whisk it until it is smooth.
Add pomegranate arils, chopped cucumber, onion and cilantro. Mix well into the yogurt.
Add salt, chaat masala, black pepper and roasted cumin powder.
Mix everything together and serve. If not serving right away then keep it refrigerated and serve chilled.

Nutrition Facts : Calories 73 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 283 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

POMEGRANATE RAITA

Pomegranate Raita image

Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on http://www.foodnetwork.com

Provided by UmmBinat

Categories Fruit

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups balkan yogurt (thick style)
3 scallions, finely sliced (optionally you may use some chopped up sweet white onion instead, delicious as well!)
1 pomegranate, seeds of
scant 1/2 teaspoon sea salt
approx 1/4 tsp pomegranate molasses (optional, see intro)

Steps:

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish.
Add pomegranate juice or pomegranate molasses as it states in the introduction if wished and stir until yogurt is smooth.
Scatter the reserved pomegranate seeds over top.
Enjoy!

Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 2, Cholesterol 11.9, Sodium 46.2, Carbohydrate 18.3, Fiber 3.1, Sugar 14.2, Protein 4.6

POMEGRANATE RAITA

Pomegranate Raita image

Tasty, healthier version of Indian raita with pomegranate.

Provided by Raysa

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup plain yogurt
½ teaspoon white sugar
salt, or to taste
1 pinch ground cumin
1 pinch ground black pepper
1 pinch ground red chile pepper
1 pomegranate, peeled and seeds separated
4 leaves fresh mint, or to taste

Steps:

Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 17.2 g, Cholesterol 3.7 mg, Fat 1.2 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 123 mg, Sugar 16.5 g

CHANA MASALA WITH POMEGRANATE RAITA

Chana masala with pomegranate raita image

Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that's healthy and low in fat. Serve with pomegranate raita

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 17

Ingredients

1 tbsp rapeseed oil
2 onions , halved and thinly sliced
1 tbsp chopped ginger
2 large garlic cloves , finely grated or crushed
1 green chilli , halved, deseeded and thinly sliced
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp garam masala
½ tsp turmeric
1 tsp ground coriander
400g can chickpeas , undrained
4 small tomatoes (about 160g), cut into wedges
2 tsp vegetable bouillon powder
cooked wholegrain rice , to serve (optional)
150ml plain bio yogurt
25g pomegranate seeds
2 tbsp finely chopped coriander , plus extra leaves to serve

Steps:

Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.

Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

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