Pomegranate Pachadi (Raita)
Raita is a yogurt based condiment that usually accompanies a spicy Indian dish.
Ingredients
Pomegranate Pachadi (Raita)
- Yogurt - ½ cup
- Pomegranate - ¼ cup heaped
- Water - 3 tablespoons
- Oil - 1/2 tsp
- Mustard Seeds - ¼ - ½ tsp
- Red Chili - 1
- Salt - To taste
- Cilantro chopped - 1/2 tablespoon
Pomegranate Yogurt Dip:
- Yogurt - ½ cup
- Pomegranate - ¼ cup heaped
- Salt - To taste
- Cumin powder - ⅛ tsp
- Coriander powder - ⅛ tsp
- Cayenne pepper - ⅛ tst
- Lemon juice - ⅛ tsp
- Cilantro or mint for garnishing - optional
Instructions
Pomegranate Pachadi (Raita):
- Beat yogurt in a bowl until smooth.
- Add water and mix well. Yogurt should be smooth and slightly thinner for raita.
- Add salt and adjust the amount according to taste.
- Add pomegranate seeds to the beaten yogurt.
- Heat oil in a small frypan. Once oil is hot, add the red chili and mustard seeds and immediately cover the pan with a lid and turn the stove off.* The seeds will begin to pop and once it stops popping, open the lid and pour it over the yogurt-pomegranate mixture.
- Garnish with cilantro.
- This raita is a nice accompaniment to a spicy rice dish.
Pomegranate Yogurt Dip:
- Beat yogurt in a bowl until smooth.
- Add water if need to get your desired consistency.
- Add salt and taste. Adjust accordingly.
- Add cumin, and coriander powder and cayenne pepper and mix well.
- Add pomegranate seeds.
- Squeeze lemon juice and mix well.
- Garnish with cilantro or mint. It is your personal preference. You may skip this if you want to keep it simple.
- Dip your favorite veggies or chips or pita chips and enjoy!