Chilled yogurt 1-1/2 cups
Fresh pomegranate pearls ¾ cup
Roasted cumin powder ½ tsp
Black pepper powder ¼ tsp
Red chili powder a pinch
Chaat masala powder ¼ tsp
Black salt a pinch
Sugar as required
for Garnish:
Coriander leaves a few
Mint leaves a few
Method:
Whisk the yogurt till smooth.
Season with the spice powders, salt and sugar.
Stir till sugar is dissolved.
Add the pomegranate pearls and reserve a few for garnish.
Stir and pour the raita in serving bowls and garnish with the pomegranate pearls and coriander or mint leaves.
Anaar Masala Raita by Zarnak Sidhwa
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