Pomegranate Raita
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g yourt
- 0.5 ½ pomegranate, the kernels from it
- 1 piece (s) cucumber (s), about 0 cm
- 1 spring onion (s) or /4 red onion
- 1 tablespoon mint, finely chopped
- salt and pepper
- 1 pinch (s) sugar
- some ground cumin
- little chilli flakes
Print Recipe
Pin Recipe Instructions
- Stir the yogurt until creamy. Peel, core, dice or grate the cucumber. Clean and wash the spring onions and cut into fine rings. Put some of the pomegranate seeds aside for the garnish, mix the rest with the vegetables and spices into the yogurt.
- Season to taste, but not too spicy, as Raita is served to soften the spiciness of curries.
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