Lal Rattan Raita (Pomegranate in whisked yoghurt) recipe
ingredients
2 1/2 cups (500 g) 1.1 lb Yoghurt (dahi)
1 cup Pomegranate kernels (anar dana), fresh
1 tsp (4 g) Salt
1/4 tsp Black salt (kala namak)
1/2 tsp Red chilli powder
1 tsp (2 g) Cumin (jeera) seeds, roasted, ground
2 pieces Pineapple (ananas), tinned
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 cup Pomegranate kernels (anar dana), fresh
1 tsp (4 g) Salt
1/4 tsp Black salt (kala namak)
1/2 tsp Red chilli powder
1 tsp (2 g) Cumin (jeera) seeds, roasted, ground
2 pieces Pineapple (ananas), tinned
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Beat the yoghurt till smooth. Add pomegranate kernels, salt, black salt, red chilli powder, and cumin powder; mix well. Transfer into a serving dish.
2. Surround the dish with pineapple rings. Serve garnished with few pomegranate kernels and green coriander.
2. Surround the dish with pineapple rings. Serve garnished with few pomegranate kernels and green coriander.
serving amount
serves: 4
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