Pomegranate Raita is an Indian accompaniment that is refreshing, healthy, delicious, and flavorful. It consists of plain yogurt with pomegranate seeds and spices. This easy recipe comes together quickly, within 10 minutes!
Pomegranate Raita or Anar Raita can be served as a side dish or as a healthy and filling snack. You can easily customize or add your choice of elements to create variation.
Healthy and Refreshing Pomegranate Raita
There are various Raita recipes, such as Fruit Raita / Healthy Mixed Fruit Raita, Boondi Raita (Quick and Easy), and Cucumber Raita (Easy and Healthy). Pomegranate Raita is another addition to this list.
Anar Raita is made with yogurt, pomegranate, fresh mint and coriander leaves, and basic spices. It is mildly spicy, minty, fruity, and super delicious. Fresh mint leaves add a very refreshing note, and spices like black salt and chaat masala add highly earthy flavors to the dish.
Pomegranate seeds bring a natural sweetness to the Raita, so I added only a teaspoon of sugar. However, you can skip the sugar or add it according to your taste.
Pomegranate offers many health benefits, so this Raita is nutrient-dense, healthy, and low-calorie.
Why You Will Love This Raita
- Pomegranate Raita is healthy, nutritious, and yet delicious.
- It is loaded with pomegranate seeds.
- The Raita is flavorful and refreshing.
- It is perfect as a snack or side dish.
- It gives a cooling effect.
- The recipe is easy and quick to make with a few ingredients.
Ingredients and Notes
- Yogurt: I have used homemade Yogurt to make this Raita. However, if you do not have homemade yogurt, you can use store-bought plain yogurt. You can also use Greek yogurt to make the Raita extra creamy and rich. However, make sure to use fresh yogurt that is not sour for the best taste.
- Pomegranate: This fruit is packed with nutrients and has many health benefits. Pomegranate arils are low in calories and fat but high in fiber. They are anti-inflammatory and rich in antioxidants. In addition, the fruit is rich in iron and improves hemoglobin levels. It also helps to reduce blood pressure and lowers the risk of heart disease. In short, we may get many health benefits by consuming this fruit.
- Salt: This recipe also calls for black salt. So, initially add a little salt, and after adding black salt, taste and add more salt if needed.
- Sugar: This Raita is slightly sweetened with a teaspoon of sugar. But add more sugar if you like the Raita on the sweeter side or if the pomegranate seeds are sour.
- Roasted Cumin Powder: Roasted cumin powder adds a delicious earthy flavor to the Raita. I highly recommend using it. So, if you do not have roasted cumin powder, roast the cumin seeds on low-medium heat until they are fragrant, for about 3-4 minutes. Then, let them cool and crush them on a flat surface using a rolling pin—it’s easy!
- Red Chili Powder: I have used a little red chili powder for a mildly spicy Raita, but you can add more if you like it spicy. You can also add finely chopped green chili or paste instead of red chili powder.
- Chaat Masala: Chaat masala adds more flavor to the Raita. But if you do not have one, you can skip it. Instead, add a bit more roasted cumin powder and black salt.
- Amchur Powder (Dry Mango Powder): This spice adds a slight tang to the Raita. But it is optional; skip it if you do not have it.
- Black Salt: Believe me, it goes super well with this Raita. Try not to skip it!
- Mint Leaves: Mint brings freshness to this Raita. If you prefer a strong mint flavor, you can add more mint leaves.
- Cilantro: This herb adds fresh and earthy flavors to the Raita.
How To Make Pomegranate Raita
- In a mixing bowl, take the yogurt and whisk it until it is smooth.
- Add salt, sugar, roasted cumin powder, red chili powder, chaat masala powder, amchur powder, black salt, mint, and coriander leaves to the yogurt.
- Whisk to mix everything well.
- Add pomegranate seeds and mix again.
- Transfer the Raita to the serving bowl, garnish with more pomegranate arils, and serve chilled.
Serving Suggestions
Take the Raita into a serving bowl and garnish with more pomegranate seeds. You can also garnish it with more chopped mint and coriander leaves. If desired, sprinkle more roasted cumin powder on top.
Serve the Pomegranate Raita with different rice dishes such as Pulao and Biriyani. It goes well with Tomato Rice, Tawa Pulao, or Palak Paneer Pulao.
Pomegranate Raita is a perfect accompaniment to everyday Indian meals of Roti, Sabji, and Dal.
We can serve this Raita as a side dish with most Indian main courses.
It is good to have as an anytime snack as well.
Serve the Pomegranate Raita with Methi Thepla / Fenugreek Flatbread or Paneer Paratha (No Onion No Garlic).
Storing Suggestions
Serve the Pomegranate Raita immediately, or let it chill in the fridge until serving.
Pomegranate Raita is best served fresh or within a few hours of making it. Leftovers can be refrigerated in an airtight container for a day or two; however, the taste may change slightly.
This Raita can not be frozen.
Variations
Nuts: Add chopped nuts to the Raita for more health benefits.
Sweetener: Instead of sugar, add honey or agave syrup for sweetness.
Green Chili: Add finely chopped green chilies instead of red chili powder.
Pomegranate Juice: You can add 2-3 tablespoon of pomegranate juice for more flavor.
Mint: Add more mint leaves for a more robust minty flavor.
Helpful Tips For Pomegranate Raita
Yogurt: I have used plain homemade yogurt to make Anar Raita, which makes the raita medium thick. But for a very thick Raita, you can use hung or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients.
Mint Leaves: Instead of fresh mint leaves, you can use dry mint powder.
Spices: You can easily omit the spices you do not have or adjust the quantity of spices to your taste preferences.
Make It Vegan: For vegan Anar Raita, use dairy-free yogurt.
Scaling: This recipe can be halved or doubled easily.
More Raita Recipes
Recipe Card
Pomegranate Raita / Anar Raita
Ingredients
- 1 cup (240g) plain or Greek yogurt
- ½ cup pomegranate arils (plus more for garnishing)
- Salt to taste
- 1 teaspoon sugar
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon red chili powder
- ¼ teaspoon chaat masala or to taste
- ¼ teaspoon amchur powder (optional)
- ¼ teaspoon black salt
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon finely chopped mint leaves
Instructions
- In a mixing bowl, take yogurt and whisk it until it is smooth.
- Add salt, sugar, roasted cumin powder, red chili powder, chaat masala powder, amchur powder, black salt, mint, and coriander leaves to the yogurt. Whisk to mix everything well.
- Add pomegranate seeds and mix again.
- Transfer the Raita to the serving bowl and garnish with more pomegranate arils.
- Serve the Pomegranate Raita immediately, or let it chill in the fridge until serving.
Storing Suggestions
- Pomegranate Raita is best served fresh or within a few hours of making. You can refrigerate the leftover raita in an air-tight container for a day or two. However, the taste may slightly change.
- This raita can not be frozen.
Notes
- Yogurt: I have used plain homemade yogurt to make Anar Raita, making the Raita with a medium-thick consistency. But for very thick Raita, you can use hung or Greek yogurt. Also, whisk the yogurt and make it smooth before adding other ingredients.
- Mint Leaves: Instead of fresh mint leaves, you can use dry mint powder.
- Spices: You can easily omit the spice you do not have or adjust the quantity of spices to your taste preferences.
- Make It Vegan: For vegan Pomegranate Raita, use dairy-free yogurt.
- Scaling: This recipe can be halved or doubled easily.
Nutrition (Approximate Values)
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