What is Biryani or tandoori chicken without some Raita? In India and Pakistan, this is generally served to tone down the heat of the spices but I refuse to let it just have one purpose in life 😛
I think it makes for an excellent dip for your fritters or falafels and works amazingly in wraps and rolls too!
Here is a take on a Raita which you can serve with literally anything and make the dish pop out – the Pakistani style Royal Carrot, Mint, and Pomegranate Raita.
INGREDIENTS
2 cups of plain yoghurt and 1/4 cup of milk
1 small cucumber
1 red onion and 1 carrot chopped (small dice)
1 small cup pomegranate seeds
1 tomato chopped
½ deseeded green chilli chopped (optional)
1 tbsp of Coriander chopped
Crushed black salt or sea salt to taste
1 tbsp of Roasted cumin seeds
½ teaspoon of cayenne pepper
1 tbsp of chopped plus whole mint leaves
PREPARATION
- Peel and seed the pomegranate.
- Finely chop onion, cucumber, carrot and tomatoes into small cubes.
- Add it to yoghurt with cilantro and chopped mint.
- Mix it well with a little milk (add it to desired consistency).
- Add the cumin and cayenne into yoghurt.
- Mix well, then add salt before serving. If salt hangs out too long with the raita, it makes the yoghurt a bit sour.
- Garnish with the whole mint leaves cayenne pepper powder and angel hair chilli.
