Pomegranate raita | Anar Ka Raita
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Pomegranate raita, Anar ka raita, is a classic curd | yogurt | Dahi | thayir-based dip recipe made with pomegranate and spice powders. No-cook, 2-minute Yogurt dip is commonly served as a side for pulao varieties, paratha, kichadi, etc.
WHAT IS SPECIAL ABOUT DAHI Pomegranate
Raita is super simple and easy to make. With minimal pantry spices, raita can be prepared within 2 minutes. Thick creamy curd is mixed with Pomegranate, blended with spices – best restaurant style Anar raita. Raitha is popular in many restaurants. If you want to make South Indian style Thayir pachadi, add the tempering and serve.
WHAT KIND OF CURD SHOULD I USE FOR Anar KA RAITA?
Always use fresh, thick, creamy curd for raita. I have used homemade curd, but you can also use sour cream or non-flavored yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk, separate the thick curd, and then prepare raita
CAN I USE SOUR CURD?
If the curd is slightly sour, skip chaat masala. Mild sour curd is fine, but if the curd is sour, use milk instead of water. Avoid extremely sour curd.
Can I skip milk?
Milk gives amazing flavor and texture to the raita, so I would recommend it. Always use chilled or room temperature milk. Avoid hot milk
SHOULD I WHISK THE CURD?
Yes, it is very important to whisk the curd well. Before adding pomegranate, make sure the curd is lump-free. If whey separates or the curd is lumpy, it will affect the raita texture
CAN I USE ROOM TEMPERATURE CURD?
For the best flavor, I would recommend using chilled curd for raita. If you are planning to mix the spice ahead for raitha, keep it in the fridge till you serve.
SHOULD I SERVE THE Anar KA raitha RIGHT AFTER PREPARING?
Pomegranate might turn raita pinkish, so I prefer adding it just before serving. If you are planning to make the raita for the party. Whisk the curd well, mix the spices, and keep it ready in the fridge. Just before serving, add the pomegranate and mix.
CAN I use pepper powder instead of Kashmiri CHILLI POWDER?
Yes, you can use any spice of your choice. If prepared, you can also add a little coriander powder
CAN I SKIP BLACK SALT?
Black Salt | Kaala Namak gives a nice flavor to the raita, so I used it and very little regular salt.
Other pachadi recipes in TMF
CURD-BASED RECIPES IN TMF
Ingredients
- 1 cup yogurt
- 1/4 cup milk
- Required salt
- 1/8 tsp chat masala
- 1/4 tsp chilli powder
- 1/8 tsp black salt
- 1 cup pomegranate arils
- 1/8 tsp cumin powder
- Coriander leaves few
Instructions
- Add all the ingredients except the pomegranate and coriander leaves to a wide mixing bowl
- Whisk everything well till you get a lump-free smooth mixture
- Mix pomegranate and curd
- Finally, sprinkle coriander leaves and serve
Video
Notes
- Milk gives a nice flavor and texture to the raita but always use cold or room temperature milk. Avoid hot milk
- Add any spice powder of your choice
- Kashmiri chilli powder gives a nice color to raita. If you are using regular chilli adjust accordingly
- Always use non-sour curd
- consider black salt and chaat masala while adding salt
- Add water according to your preferred raita texture
- For extra spice, you can add greeen chilli
Ingredients
1 cup yogurt
1/4 cup milk
Required salt
1/8 tsp chat masala
1/4 tsp chilli powder
1/8 tsp black salt
1 cup pomegranate arils
1/8 tsp cumin powder
Coriander leaves few
How to make pomegranate raita with step-by-step pictures
- Add all the ingredients except the pomegranate and coriander leaves to a wide mixing bowl
- Whisk everything well till you get a lump-free smooth mixture
- Mix pomegranate and curd
- Finally, sprinkle coriander leaves and serve
