This pretty and refreshing raita is the perfect antidote to hot and fiery curries. You can also substitute the pomegranate seeds with half a cucumber that has been peeled, deseeded and grated.
Serves 4-6
1 tsp cumin seeds
1 small pomegranate
500ml natural yoghurt
3 tbsp chopped mint leaves
sea salt and
freshly
ground black pepper
squeeze of lemon juice
Place a frying pan over a medium heat; add the cumin seeds and roast carefully for a minute or until the cumin begins to smell very fragrant. Remove from the heat and allow to cool completely before grinding the seeds to a powder in a pestle and mortar.
Roll the pomegranate on a hard surface, applying pressure with your hands to loosen the seeds. Cut the pomegranate in half and scrape the seeds out into a bowl. Try to avoid leaving on any of the bitter white pith.
Whisk the yoghurt briefly in a small bowl then add most of the chopped mint and pomegranate seeds, and the roasted cumin.
Season to taste with salt, black pepper and lemon juice and mix well. Scatter over the remaining chopped mint and pomegranate seeds to garnish.
Serve immediately or chill for later consumption.
