Nigella Lawson did it. And so did Gordon Ramsay. They took the quintessential Indian raita and played with the idea of whipping together plain yogurt and Pomegranate, while keeping the traditional seasonings for this condiment quite in place.
I was at the world’s largest pomegranate display yesterday. Predictably so, I brought home two blood red pomegranates, which other than being high on décor quotient also have adequate culinary use in my home.
Ingredients for Pomegranate Raita are:
Half cup pomegranate arils
1 cup plain yogurt
Half tablespoon roasted and crushed cumin and coriander seeds (Bengalis call it bhaja moshla)
1 finely chopped green chili
Handful of finely chopped fresh coriander (leaves and stem)
Pinch of red chili powder
In a bowl, beat together with a fork the yogurt, red chili powder and black salt (use plain salt if you don’t have black salt or kala namak). Pour in a serving bowl and chill.
I am joining Torview’s Food Palette Red Event with my Pomegranate Raita.