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.
