Monday, 8 December 2008

Pomegranate Raita

I've always been fond of raita, and I am obsessed with Pomegranate at the moment. I spotted this recipe on the BBC and thought I'd give it a go. The ingredients are very easy to find, fresh, and the recipe is incredibly easy as well as healthy. You can use the raita as a dip or as a side dish or salad.

You can either buy ready pomegranate seeds, or do it yourself: once you learn how to, it does not take that much time, and has the benefit to be fresher.

It tastes very fresh and could well help you to calm down theses curry burning sensations....

- 200g Greek yoghurt (I always use total yoghurt)
- ½ cucumber, grated, excess water drained away
- 1 pomegranate
- 1 tsp sugar
- salt, to taste
- handful chopped fresh coriander leaves

Beat the yoghurt so that it becomes fluffy-ish
Grate the peeled cucumber and carrors. Make sure you squeeze the water out of the cucumber by pressing it in your hands.

Now add all the ingredients in the yoghurt

Mix together, then place in the fridge for a bit, it's ready to eat!
Bon apetit!

Source: BBC program Indian made easy


Marjolaine said...

I'll have to try this one. I 'm really fond of pomgranate. Looks beautiful also.
Thank you

Manger La Ville said...

sounds like it would be really refreshing with cucumber and pomegranate. What would you pair this with? Chicken....

Christelle said...

Marjolaine: Merci!

Manger La Ville: it's great to cool down the fire of a curry, or else you could have it as a dip!