February 24, 2014

Pomegranate and Corn Raita

Curd - 250 gm
Castor Sugar - 2-3 tbsp
Pomegranate seeds - 1 cup
Corn - 100 gm
Salt to taste
Green chillies - 2-3  (finely chopped)
Mustard seeds - 1 tsp
Cumin powder - 1 tsp
Asafoetida -  a pinch
Curry leaves - few
Oil- 1 tbsp


  • Whip the curd with sugar and keep aside.
  • Heat oil in a pan, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add the corn, green chillies and salt to taste and cook the corn for another 3-4 minutes over a low flame.
  • Add the cumin powder and mix well. Remove from fire and cool.
  • Mix the prepared corn and pomegranate seeds to the whipped curd.
  • Serve chilled.

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