Cucumber Scallion Raita with Pomegranate

Sunday, October 2, 2016

plentiful pomegranates!

 

 

 

If we have pomegranates, I will find an excuse to make this raita.

 

With just a handful of ingredients, this very simple dish pairs well with many preparations, particularly hearty dishes such as meat preparations or choley, pav-bhaji etc. To retain the crunch of the raita, prep the ingredients in advance and mix in just before serving for a crisp and refreshing side dish to your festive platters.

 

Makes: Twelve servings; 40 calories ea.
Diet: Vegetarian, Gluten-free
Prep Time: 10 minutes
Cook Time, Ease: Nil, Easy

 

Ingredients

2 cups unflavored Greek yogurt, whisked
1 bunch green onions or scallions, sliced, including greens
2 large salad cucumbers, diced
½ cup pomegranate arils {the red jeweled seed}
Salt, to taste
Black peppercorns, cracked, to taste

 

Method

Trim the vegetables and set them aside.

 

In a large serving bowl, whisk the yogurt until smooth. Add the sliced green onions, diced cucumbers, pomegranate anvils, salt and cracked pepper, and stir well until combined. Set aside in the refrigerator for 5 minutes so that the flavors combine.

 

Serve immediately.

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AUTHOR

Nandita Godbole

Once a botanist & landscape architect. Now a personal chef & author, an artist, graphic designer, blogger & closeted poet. Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. Mom of one. Two, if she counts her husband.

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