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In a medium mixing bowl, add the creamy plain yogurt.

Add 1 tablespoon of beetroot puree to the yogurt. This will give the raita its vibrant fuchsia color. You can add a little more if you desire a deeper color.

Add the ground cumin, red chili powder, salt, black salt (kala namak), and dried mint flakes to the yogurt mixture.

Using a spoon or spatula, thoroughly mix all the ingredients into the yogurt until a smooth, uniformly fuchsia-colored mixture is achieved and all spices are well incorporated.

Add the chopped green chilies, 1 cup of fresh pomegranate arils, and 2 tablespoons of chopped fresh cilantro to the pink yogurt mixture.

Gently fold the pomegranate arils, green chilies, and cilantro into the yogurt until just combined. Be careful not to overmix, as you want to keep the pomegranate arils intact.

Transfer the Anar Ka Raita to a serving bowl.

Garnish the raita with additional fresh pomegranate arils, a sprinkle of chaat masala, and a few more fresh cilantro leaves before serving.


In a medium mixing bowl, add the creamy plain yogurt.

Add 1 tablespoon of beetroot puree to the yogurt. This will give the raita its vibrant fuchsia color. You can add a little more if you desire a deeper color.

Add the ground cumin, red chili powder, salt, black salt (kala namak), and dried mint flakes to the yogurt mixture.

Using a spoon or spatula, thoroughly mix all the ingredients into the yogurt until a smooth, uniformly fuchsia-colored mixture is achieved and all spices are well incorporated.

Add the chopped green chilies, 1 cup of fresh pomegranate arils, and 2 tablespoons of chopped fresh cilantro to the pink yogurt mixture.

Gently fold the pomegranate arils, green chilies, and cilantro into the yogurt until just combined. Be careful not to overmix, as you want to keep the pomegranate arils intact.

Transfer the Anar Ka Raita to a serving bowl.

Garnish the raita with additional fresh pomegranate arils, a sprinkle of chaat masala, and a few more fresh cilantro leaves before serving.
