Anar Ka Raita
Anar Ka Raita
Ingredients
For the Raita Base
- 2 cups plain yogurt, full-fat, creamy
- 1 tablespoon beetroot puree, or more, for color
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black salt, kala namak, or to taste
- 1/2 teaspoon dried mint flakes
For Mixing In
- 1 green chilies, finely chopped, seeds removed for less heat
- 1 cup pomegranate arils, fresh
- 2 tablespoons fresh cilantro, chopped
For Garnish
- 1/4 cup pomegranate arils
- 1/4 teaspoon chaat masala
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
In a medium mixing bowl, add the creamy plain yogurt.
⏱️ 1 min
- 2
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.
⏱️ 1 min
- 3
Add the ground cumin, red chili powder, salt, black salt (kala namak), and dried mint flakes to the yogurt mixture.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
Add the chopped green chilies, 1 cup of fresh pomegranate arils, and 2 tablespoons of chopped fresh cilantro to the pink yogurt mixture.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
Transfer the Anar Ka Raita to a serving bowl.
⏱️ 1 min
- 8
Garnish the raita with additional fresh pomegranate arils, a sprinkle of chaat masala, and a few more fresh cilantro leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Anar Ka Raita
For the Raita Base
- 2 cups plain yogurt, full-fat, creamy
- 1 tablespoon beetroot puree, or more, for color
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black salt, kala namak, or to taste
- 1/2 teaspoon dried mint flakes
For Mixing In
- 1 green chilies, finely chopped, seeds removed for less heat
- 1 cup pomegranate arils, fresh
- 2 tablespoons fresh cilantro, chopped
For Garnish
- 1/4 cup pomegranate arils
- 1/4 teaspoon chaat masala
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
In a medium mixing bowl, add the creamy plain yogurt.
⏱️ 1 min - 2
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.
⏱️ 1 min - 3
Add the ground cumin, red chili powder, salt, black salt (kala namak), and dried mint flakes to the yogurt mixture.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
Add the chopped green chilies, 1 cup of fresh pomegranate arils, and 2 tablespoons of chopped fresh cilantro to the pink yogurt mixture.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
Transfer the Anar Ka Raita to a serving bowl.
⏱️ 1 min - 8
Garnish the raita with additional fresh pomegranate arils, a sprinkle of chaat masala, and a few more fresh cilantro leaves before serving.
⏱️ 2 min