### TranslatedIngredients: 2 cups Hung Curd (Greek Yogurt),1 cup Anardana Powder (Pomegranate Seed Powder),1/4 cup Mint Leaves (Pudina),1/4 cup Coriander (Dhania) Leaves,3-4 cloves Garlic,2 Green Chillies,Salt - to taste,1 tablespoon Sugar,1 teaspoon Cumin powder (Jeera),1 teaspoon Chaat Masala Powder ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 3 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mint and Pomegranate Raita, first blend together the mint, coriander, garlic and green chillies in a mixer using little water, into a chutney like paste. Transfer the paste to a bowl and set this aside.In another bowl, whisk the curd using hand blender or wire whisk, add 1/4 cup or so of water to get the desired consistency. Whisk the curd well to ensure that no thick lumps remain.Next, add the salt, cumin powder, chaat masala and sugar in the yogurt, and whisk it all together until well combined.Then, add the mint paste in the yogurt. Stir gently, to combine. Taste and adjust the seasoning according to your requirement. If not serving immediately, keep the yogurt in the refrigerator, to cool.When ready to serve the raita, add the pomegranate pearls and stir to combine. Serve Mint And Pomegranate Raita chilled or at room temperature with your favorite main course meal.Serve Mint and Pomegranate Raita along with Layered Paneer Butter Masala Biryani Recipe or Methi And Palak Paratha Recipe.
