Serves
4
INGREDIENTS
- 1 small pomegranate
- 450g (14⁄5 cups) plain yogurt
- 3⁄4 tsp roast and ground cumin seeds
- pinch sugar depending on the tartness of the yogurt
- small handful shredded mint leaves
- pinch salt
- pinch pepper
METHOD
1. Quarter the pomegranate and extract the kernels straight into a bowl, making sure you peel off all the white pith, as this is bitter.
2. In another bowl, stir the remaining ingredients. Add enough pomegranate to balance the raita and stir well. Season to taste and serve.
3. Place the cumin seeds in a small dry frying pan over a medium heat and stir just until they turn a shade darker and smell aromatic.
4. Remove and grind to a powder in a mortar and pestle or a spice grinder.
