Thursday, February 4, 2016

Pomegranate Raita

Pink jewels immersed into creamy yogurt is how I always like to describe this wonderful sweet dish. One of the best accompaniments with spicy curries or rice preparations! Made in a jiffy and served chilled!!!


Ingredients: ( Serves 3)
  • 1 Cup Pomegranate Kernels
  • 1 1/2 Cups Whisked Yogurt
  • 1/4th Cup Coriander Leaves finely chopped
  • 1 tsp Powdered Sugar
  • Salt to taste
Method:
  • In a mixing bowl add whisked yogurt, salt, powdered sugar and mix well.
  • Keep aside 1/4th cup of pomegranate kernels aside and add the rest of kernels into the yogurt mixture and mix well. Check for seasoning.
  • Now lightly bruise the pomegranate kernels that we had kept aside with a help of spoon so that some juice can sweep out from them. 
  • Add this slightly bruised kernels and juice into the raita. Mix gently.
  • Garnish with finely chopped coriander leaves.
  • Pomegranate Raita is ready.
  • Serve chilled.
  • Best accompaniment with Biryani, Pulao or Masale Bhat.

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