Name: Pomegranate Raita
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: US
Ingredients: 1 cup plain yogurt (Greek or regular); 0.5 teaspoon white sugar (or to taste); Salt, to taste; 1 pinch ground cumin; 1 pinch freshly ground black pepper; 1 pinch ground red chile pepper (or cayenne); 1 ripe pomegranate, peeled and seeds separated; 4 fresh mint leaves, finely chopped (or to taste)

Side Dish

Pomegranate Raita

Jul 22, 2025
by Adam Bergnaum
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

0 mins
TOTAL TIME

10 mins
SERVING

4 People
VIEWS

0

Elevate your culinary experience with this vibrant and refreshing Pomegranate Raita. A delightful twist on the classic Indian condiment, this recipe combines the creamy coolness of yogurt with the sweet-tart burst of pomegranate seeds, creating a symphony of flavors that will awaken your palate.

Ingridients

Adjust Servings

1 cup plain yogurt (Greek or regular)

0.5 teaspoon white sugar (or to taste)

Salt, to taste

1 pinch ground cumin

1 pinch freshly ground black pepper

1 pinch ground red chile pepper (or cayenne)

1 ripe pomegranate, peeled and seeds separated

4 fresh mint leaves, finely chopped (or to taste)

Nutrition

Carbohydrate

17 g
Cholesterol

4 mg
Fiber

1 g
Protein

4 g
Saturated Fat

1 g
Sodium

123 mg
Sugar

17 g
Fat

1 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

2 mins

In a medium-sized bowl, combine the yogurt, sugar, salt, cumin, black pepper, and chile pepper.

02

Step

0 mins

Whisk vigorously until the mixture is light and fluffy. This should take approximately 2 minutes.

03

Step

Gently fold in the pomegranate seeds, ensuring they are evenly distributed throughout the yogurt mixture.

04

Step

Taste and adjust seasonings as needed. Add more sugar for sweetness, salt for balance, or chile pepper for heat.

05

Step

Garnish with freshly chopped mint leaves before serving.

For a richer flavor, use full-fat Greek yogurt. If you prefer a tangier taste, omit the sugar or add a squeeze of fresh lemon juice.
To easily remove pomegranate seeds, cut the pomegranate in half and submerge it in a bowl of water. Gently loosen the seeds with your fingers; they will sink to the bottom while the membrane floats to the top. Strain and discard the membrane.
Raita can be made ahead of time and stored in the refrigerator for up to 24 hours. However, the pomegranate seeds may release some of their color, slightly tinting the yogurt.
Serve this raita as a refreshing accompaniment to grilled meats, spicy curries, or vegetable dishes. It also makes a delicious and healthy snack on its own.

Adam Bergnaum

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