Ingredients
Pomegranate Raita
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1 small pomegranate
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400ml plain yogurt
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A handful of chopped fresh cilantro leaves and stalks
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Salt and freshly ground black pepper to taste
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½ - ¾ teaspoon roasted cumin powder (cumin seeds dry-roasted until red and ground)
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A good pinch of red chilli powder to taste
Tomato, Cucumber and Onion Raita
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1 tomato, diced
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1 small red onion, peeled and diced
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12.5cm piece of cucumber, peeled and diced
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2 tablespoons of fresh chopped cilantro leaves and stalks
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400ml plain yogurt
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Salt and freshly ground black pepper to taste
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½ - ¾ teaspoon roasted cumin powder (cumin seeds dry-roasted until red and ground)
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¼ teaspoon red chilli powder
Cucumber and Mint Raita
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12.5cm cucumber
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3 tablespoons of shredded fresh mint
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400ml plain yogurt
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Salt and freshly ground black pepper to taste
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¾ teaspoon roasted cumin powder (cumin seeds dry-roasted until red and ground)
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A good pinch of red chilli powder
Directions
Pomegranate Raita
- Lightly press down on the pomegranate and roll with your hands on a hard surface, applying a little pressure so that you help to release the seeds on all sides. Slice in half and, working over a bowl, tap the outside of the fruit with a wooden spoon. The seeds should tumble out.
- Mix together the yogurt, most of the pomegranate seeds and fresh cilantro. Season with salt, lots of black pepper, the cumin and red chilli powder. Garnish with a handful of pomegranate seeds and a few coriander leaves.
Tomato, Cucumber and Onion Raita
- Mix together the vegetables, cilantro and yogurt. Season with salt, plenty of black pepper and the roasted cumin powder.
- Tip into a serving bowl, sprinkle over the chilli powder and serve.
Cucumber and Mint Raita
- Peel the cucumber, then coarsely grate and squeeze all the excess moisture from it.
- Mix together the cucumber, mint and yogurt. Stir in the seasoning and cumin powder. Sprinkle over the red chilli powder to serve.
