Tangy Pomegranate Raita

Ingredients

• Pomegranate seeds - 1 cup
• Onion - 1 whole
• Green chili - 3 whole
• Curd - 1 cup
• Coriander leaves - 3 tbsp
• Salt to taste

Instructions

1. 1To remove the arils quickly, you can freeze the whole pomegranate briefly to loosen them, or cut the fruit in half, score each half of the exterior rind four to six times, hold a half over a bowl and smack the rind with a large spoon so the arils eject into the bowl.
2. 2Pick out any stubborn arils with your fingers and discard the white pith so you are left with clean seeds.
3. 3Finely chop the onion and green chilies, and chop the coriander leaves; use a medium onion for the best balance.
4. 4In a bowl, whisk 1 cup curd until smooth and creamy, then add the chopped onion, green chilies, coriander leaves and salt to taste and stir well so the flavors meld.
5. 5Gently fold in 1 cup pomegranate seeds so they distribute evenly; the raita will turn pink as the juices color the curd—this is normal and delicious.
6. 6Garnish with a few extra coriander leaves and serve chilled alongside biryani, paratha, or rotis. Optional: sprinkle a little roasted cumin powder on top for a warm, earthy note.