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Ingredients Method

Ingredients
  

  • 1 +1/2 cups thick yoghurt, chilled and whisked
  • 1/2 cup fresh baby fenugreek leaves
  • 1/2 cup pomegranate arils
  • 1/2 teaspoon black salt
  • 1/4 teaspoon roasted cumin powder
  • a pinch of red chilli powder
  • salt to taste
  • reserve some fenugreek leaves and pomegranate arils for garnish

Method
 

  1. Wash the fenugreek leaves properly, ensuring the sand is properly rinsed.
  2. In a large bowl put the yoghurt, add the black salt, cumin powder, red chilli powder and salt. Give it a good mix.
  3. Now add the pomegranate arils and fenugreek leaves. Mix well.
  4. Now transfer the raita to the serving bowl. Chill until serving.
  5. Garnish with the reserved fenugreek leaves and pomegranate arils.
  6. Enjoy…