Pearls of Pink in Pomegranate Raita

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.

You usually see boondi or cucumber raita with biryani, but today I decided to go the “British” way- I fell for fusion food. I made Pomegranate Raita.

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
Black salt

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.

Just before you are ready to serve, top the yogurt with the pomegranate, chopped green chili, fresh coriander and the crushed cumin and coriander seeds which have been dry roasted.

Serve the Pomegranate Raita with biryani or pulav and enjoy a burst of sweet, tang and savory in your mouth.

I am joining Torview’s Food Palette Red Event with my Pomegranate Raita.