its original source<\/a>.<\/p>\nTIPS: The recipe calls for dried mango powder (it’s available in Indian shops and on internet; I bought it from Amazon in UK), but I think you can easily replace it with tamarind juice.<\/p>\n
Do not skip the tiny amount of sugar! It does add an additional flavour to the tangy raita.<\/p>\n
If you are afraid of splashing pomegranate juice all around the kitchen, fill a big bowl with cold water, cut the pomegranate into 4 or two pieces and then tear it up under the water, taking out the seeds. The yellowish “skins” will float at the surface and thus will be easy to remove. All you need to do afterwards is straining the seeds.<\/p>\n
Preparation: about 10 minutes<\/em><\/p>\nIngredients (serves two):<\/em><\/p>\nseeds from 1 small pomegranate (or 1\/2 big\u00a0one)<\/em><\/p>\n1 natural unsweetened full fat yogurt (125 ml\/about 4 oz)<\/em><\/p>\na pinch of salt<\/em><\/p>\na pinch of sugar<\/em><\/p>\n1\/2 flat teaspoon dry mango powder<\/em><\/p>\na pinch of powdered cumin (the best taste is obtained with freshly toasted whole seeds, which are then ground just before being used)<\/em><\/p>\n1 heaped tablespoon chopped mint leaves<\/em><\/p>\nCombine all the ingredients, taste and adjust the flavours, if needed. Chill for one hour (or not, if in a hurry) and serve.<\/p>\n
Do not prepare it a day before: mint becomes soggy and spoils the whole raita.<\/p>\n
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I thought this\u00a0colourful\u00a0raita might be\u00a0like a ray of sunshine after a week of horribly cold rainy weather. The funny thing is that as soon as…<\/p>\n","protected":false},"author":1,"featured_media":18937,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35,125,183,13,133,18],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18923"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18923"}],"version-history":[{"count":23,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18923\/revisions"}],"predecessor-version":[{"id":18947,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18923\/revisions\/18947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18937"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"pomegranata_raitap\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2016\/10\/pomegranata_raitap.jpg\")
I thought this\u00a0colourful\u00a0raita might be\u00a0like a ray of sunshine after a week of horribly cold rainy weather. The funny thing is that as soon as I prepared\u00a0it, the sun really went out and suddenly the day felt like an extension of summer… so my roast chicken dinner felt particularly\u00a0joyful. In spite of its summery appearance, this\u00a0it is definitely an autumnal dish: here pomegranates are abundant\u00a0(in full season from what I read, though of course imported)\u00a0and, when it comes to\u00a0fresh herbs, they still thrive on my balcony, so I am\u00a0still able to pick fresh mint every day.<\/p>\n