|Anar ka raita/Raita of pomegranate seeds|
These hot summer days call for more raita. And I used the juiciest pomegranate for this dish. It's so convenient that the fruit stalls near where my son lives (in Delhi) offer the best! At every corner there's one laden with a few varieties of melon, mangoes, papayas, pomegranates, grapefruit, pears, bananas, grapes, apples and chikoos/sapota. Of course for more exotic ones, I have to head farther but there is indeed enough for daily fare.
Did you know that the word pomegranate is derived from medieval Latin pomum which is apple and granatum which means seeded. This has influenced the name for the fruit in several European languages. Rich in antioxidants and phytochemicals, it is said to be one of the most nutritious fruits. A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries. Source.
1&1/2 cups thick curd
Pomegranate seeds from 1 medium fruit (keep aside about 1 tbsp extra for the garnish)
1 green chilli, chopped fine
Rock salt as per taste
1 tsp honey
A quarter tsp chaat masala
1 small bunch coriander leaves, chopped
Whisk the curd till creamy.
Add the salt and the honey. Whisk again.
Add the half of the coriander leaves and the chaat masala.
Add the pomegranate seeds (crush some of the seeds) and give it a stir.
Chill for about 15 minutes.
Remove and garnish with a tablespoon of crushed seeds and more coriander leaves if you wish.
The chaat masala I used came from a packet. The ingredients are : dry mango powder, rock salt, mint leaf, cumin, pomegranate seed (dried and powdered), black pepper, ginger powder,chilli, nutmeg, asafoetida and bishop's weed.
This is one of the best raitas ever! I usually don't use honey but there was no fine sugar and I didn't want to go through the ritual at that point of time. The honey worked wonderfully well for someone like me who loves a hint of sweetness in her raita. Adding the last crushed pomegranate seeds made the dish look like a dessert that would simply melt in the mouth!:) Crushing more seeds will turn the dish a pretty pink.