This refreshing and delicious Pomegranate Raita, or Anar Raita, is an Indian-style yogurt condiment prepared using fresh pomegranate arils, salt, and cumin. It is a super refreshing side that goes well with any spicy meal.
Made with just a handful of ingredients, this vegetarian and gluten-free raita comes together in just 5 minutes. Plus, it looks like a gourmet dish and tastes so good with any flatbread or snack.
Seek out indigenous ingredients from your region to support local traditions and flavors.
Table of contents
On this page, I have shared a step-by-step picture and video recipe on How to Make Pomegranate Raita with all the tips, tricks, and variations!
About Pomegranate Raita Recipe
Pomegranate Raita, also known as Anar Ka Raita, is a popular Indian side dish that combines rich and creamy yogurt with sweet and juicy pomegranate seeds. It is a versatile dish that can be served as a side, dip, or even as a flavorful snack.
With its bright red and juicy pomegranate arils, creamy tang of yogurt, earthy flavors of cumin powder, heat of chili, and freshness of cilantro, this side dish is a total showstopper on the table.
This easy pomegranate raita is both tasty and healthy.
It is one of those healthy dishes that are loved for being rich in fiber, protein, and vitamins while being low in calories. Due to the digestive properties of yogurt, this raita is really good for your stomach. It is also perfect for cooling down when you are eating rich and spicy meals.
So, if you are a fan of dishes made with pomegranate, love raita recipes, or enjoy creamy yogurt dishes, this easy pomegranate raita is for you.
Whip it up next time you want something cool and crunchy with a spicy dish, and it will become your next favorite side dish.
Here are some more raita recipes that you might like: Mooli Raita, Boondi Raita, Onion Tomato Raita, Pineapple Raita, Mango Raita, Kiwi raita, and Cucumber Raita.
This Pomegranate Raita
✔️ It is simple & easy to make
✔️ Made using simple ingredients
✔️ Can be served with many dishes
✔️ Is ideal for cooling
✔️ Is healthy & nutritious
✔️ Looks pretty
✔️ Is vegetarian & gluten-free
✔️ Can also be made vegan
✔️ Is a flavorful addition to your meal
Ingredients
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Pomegranate: For making this raita, you will need a large ripe and juicy pomegranate. Pomegranate seeds or arils are the star of this raita recipe, so make sure you use the best quality and organic pomegranate to make the best-tasting raita.
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Yogurt: It is another key ingredient of this raita recipe, as it gives the creamy base to your raita. For making this raita, you need 1.5 cups of chilled natural yogurt. You can use full-fat, 1.5%, or even fat-free yogurt for this recipe. To make it rich in protein, you can also use Greek yogurt.
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Spices: The spices I have used in this raita recipe are roasted cumin powder, black salt, and regular salt. I have also used black pepper powder and red pepper flakes for garnishing.
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Green chili: It is added for heat. You can choose the variety of green chili according to your taste preference.
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Cilantro: Some freshly chopped cilantro or green coriander leaves are added to the raita to make it super refreshing. It is also used as a garnish.
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Sugar: It adds a mild sweetness to this raita that balances the tang and spiciness. However, adding sugar to this raita is totally optional.
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Optional: I have also garnished with dried cranberries to add a sweet fruity touch to this raita recipe. I used cranberries because pomegranate and cranberries pair so well, but you can also use raisins instead of dried cranberries.
Serving Suggestions
You can serve this chilled raita with side dishes like veg biryani, paneer pulao, mushroom pulao, or masala khichdi.
You can even serve it with an Indian meal of spicy curry and plain paratha to help soothe the spice.
This easy raita recipe also tastes great as a dip for stuffed flatbreads like broccoli paratha, aloo paratha, or paneer paratha.
It can also be served as a dip for crackers, chips, and any of your favorite snacks.
Storage Suggestions
This raita stays well for up to one day when stored in an airtight container in the fridge. Make sure that you eat it within a day, or else the pomegranate seeds will release water and won’t be as fresh and delicious.
Variations
Herbs
I have used cilantro in the raita recipe, but you can also use fresh mint leaves or a combination of mint and cilantro.
Other fruits
Along with pomegranate, you can also add other fruits to this raita. Fruits that taste good in the raita recipe include mango, pear, grapes, and peaches.
Spices
I have used only cumin powder for this raita, but you can also use other spices such as chaat masala for a zesty touch, and mint powder for added flavor.
Pomegranate onion raita
Love fruity veggie raita? Then you can add some finely chopped red onions to this raita recipe. The addition of onions adds crunch and pungency to this raita recipe.
Apple Pomegranate Raita
Apple and pomegranate go so well together. To make this version, add 1 small chopped apple to this raita recipe.
Cucumber Pomegranate Raita
You can make a refreshing cucumber pomegranate raita by adding 1/2 cup of chilled grated cucumber to this raita recipe.
Tips & Tricks to Make the Best Raita
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Pomegranate: For the best taste, I recommend using fresh seeds. But if you don’t have time, you can surely use pre-seeded pomegranate arils.
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Heat: You can adjust the heat of this raita by using a milder or hotter chili, depending on your taste preference. You can also take out the seeds to make it less spicy.
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Dried cranberries: I have added dried cranberries to this raita recipe, but adding dried cranberries is totally optional.
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Serving: This raita recipe serves 3 people. If you are planning to make it for a large family, feel free to double this recipe.
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Liquid: I like a thicker consistency for this raita, so I didn’t add any liquid. But if you like a thinner consistency, you can add some chilled water to this raita.
Pomegranate Raita (Step-by-step photo instructions)
How to Make Pomegranate Raita
- Cut the pomegranate in half. Place it over a bowl upside down on your palm. Tap vigorously to release the pomegranate arils. Once all the seeds are removed, add clean water to the bowl.
- Rub gently with your hands, and discard the peel and membranes using a strainer. Then drain the water, and your pomegranate arils are ready to be used. You will get about 1 cup pomegranate arils, keep them aside. Chop the green chili and the fresh cilantro. Keep them aside. Tip: If you're sensitive to heat, you can remove the seeds from the chili before chopping.
- To a mixing bowl, add the chilled yogurt and pomegranate arils (reserving 1-2 tablespoons for garnishing). Also add the roasted cumin powder, black salt, and regular salt to taste. Stir in the finely chopped green chili and cilantro into the yogurt mixture. Mix well until the yogurt an spices are well combined. Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the raita a gentle stir. Sprinkle the top with the reserved pomegranate arils, a pinch of red pepper flakes, a dusting of cumin powder, black pepper powder, and some raisins or dried cranberries for a touch of sweetness. Enjoy this vibrant, flavorful, and deliciously fruity Pomegranate Raita as a refreshing side dish with your favorite meals!
Recipe Card
Pomegranate Raita [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 3 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 163 calories | 1 |
INGREDIENTS
For Pomegranate Raita
- 1 large pomegranate
- 1.5 cups natural yogurt, chilled
- 1 green chili, finely chopped
- Handful of cilantro, finely chopped
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- Regular salt, to taste
- Red pepper flakes, for garnish
- 1/2 teaspoon sugar, optional
- Cumin powder, for garnish
- Black pepper powder, for garnish
- Raisins or dried cranberries, for garnish
INSTRUCTIONS:
How to Make Pomegranate Raita
- Cut the pomegranate in half. Place it over a bowl upside down on your palm. Tap vigorously to release the pomegranate arils. Once all the seeds are removed, add clean water to the bowl.
- Rub gently with your hands, and discard the peel and membranes using a strainer. Then drain the water, and your pomegranate arils are ready to be used. You will get about 1 cup pomegranate arils, keep them aside. Chop the green chili and the fresh cilantro. Keep them aside. Tip: If you're sensitive to heat, you can remove the seeds from the chili before chopping.
- To a mixing bowl, add the chilled yogurt and pomegranate arils (reserving 1-2 tablespoons for garnishing). Also add the roasted cumin powder, black salt, and regular salt to taste. Stir in the finely chopped green chili and cilantro into the yogurt mixture. Mix well until the yogurt an spices are well combined. Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the raita a gentle stir. Sprinkle the top with the reserved pomegranate arils, a pinch of red pepper flakes, a dusting of cumin powder, black pepper powder, and some raisins or dried cranberries for a touch of sweetness. Enjoy this vibrant, flavorful, and deliciously fruity Pomegranate Raita as a refreshing side dish with your favorite meals!
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- For the best taste, I recommend using fresh seeds. But if you don't have time, you can surely use pre-seeded pomegranate arils.
- You can adjust the heat of this raita by using a milder or hotter chili, depending on your taste preference. You can also take out the seeds to make it less spicy.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pomegranate-raita/
