Anar Raita

Anar Raita by Bubbles Saighal


  1. Yoghurt – 1/2 Kg
  2. Anar – 1, shelled
  3. Cumin Seeds – 1Teaspoon, roasted and ground
  4. Green Coriander – 1 Teaspoon, chopped
  5. Red Chili Powder – 1/2 Teaspoon
  6. Salt and Pepper – to taste


Whisk the yoghurt. Add the salt, pepper and cumin powder and mix. Stir in the pomegranate seeds and mix well. Garnish with the coriander leaves and red chili powder. Serve cold.

Note-You can replace pomegranate seeds with boondi, pineapple, potatoes or anthing else you like.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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