Recipe by: Rachna Kulshrestha

Source: Family Recipe

Serves: 6



  • 3 cups chilled yogurt, dairy or vegan
  • ¾ cup fresh pomegranate seeds (arils/anardana)
  • ½ tsp roasted cumin powder
  • ¼ tsp black pepper powder
  • a pinch of red chili powder or as required
  • ¼ tsp chaat masala powder (optional)
  • a pinch of black salt or rock salt (add rock salt if making for fasting)
  • sugar as required
  • mint leaves for garnish


  • Whisk the yogurt till smooth.
  • Season with the spice powders, salt and and sugar.
  • Stir till sugar is dissolved.
  • Add the pomegranate pearl and garnish with the mint leaves

Download PDF version here: indian-pomegranate-raita-rachna-kulshrestha