Rainbow Raita

Refreshing raita prepared by topping whisked yogurt with colourful veggies, pomegranate and aromatic spices.

Time: 15 minutes


Serves: 4

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  1. 1 tablespoon pomgrenate seeds
  2. 2 tablespoons boondi
  3. 2 tablespoons finely chopped cucumber
  4. 1 tablespoon grated carrot
  5. 1 tablespoon finely chopped onions
  6. 2 cups whisked yogurt (chilled)
  7. 1/2 teaspoon black salt or to taste
  8. 1/2 teaspoon roasted cumin powder
  9. 1/4 teaspoon chaat masala


  1. Take whisked yogurt in bowl. Add black salt & chaat masala. Mix well.
  2. Garnish with boondi, pomgrenate, and all the chopped vegetables as shown in the picture. Sprinkle roasted cumin powder.
  3. Keep it in the refrigerator till you are ready to serve.

Recipe Tips:

  • Use fresh yogurt; do not use sour yogurt as it will not taste good.
  • To make roasted cumin powder, roast cumin seeds in a flat pan on medium heat till they turn light brown in colour (while stirring constantly). Turn off the heat and take them out in a dish. Cumin seeds get roasted very quickly so be careful not to burn them. Let the roasted cumin seeds cool to room temperature. Grind them in a spice grinder or in a mortar and pestle. Store in an air-tight jar and use as required.

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