Pomegranate Raita (Anar Raita)
on May 01, 2025, Updated Jun 27, 2025
Pomegranate Raita (Anar Raita) is a refreshing Indian accompaniment made with yogurt, pomegranate juice, pomegranate arils, green chilies, and spice powders. This sweet and spicy raita is easy to make and comes together in 15 minutes. Here is how to make it.
Here are some more raita recipes that you might like: Mooli Raita, Beetroot Raita, Boondi Raita, Sprouted Chickpea Raita, and Dried Nuts and Fruit Raita.
When I started this blog, the idea was to create the best possible recipe for any dish and to ensure that I tried each recipe multiple times until I felt that it was the best. This pomegranate raita recipe took me 3-4 attempts. The game changer was the addition of some pomegranate juice to the yogurt along with the pomegranate kernels.
This small step gave a nice sweet tinge to the yogurt, taking the regular raita made with just pomegranate kernels a notch higher. Try the recipe and let me know how you like it.
About Pomegranate Raita
Pomegranate Raita (Anar Raita or Anardana Raita) is an easy and fruity Indian accompaniment made using yogurt, pomegranate juice, juicy pomegranate pearls, green chilies, cilantro, and a few spices.
It has a sweet, spicy flavor and creamy texture with a lovely pink hue from the pomegranate juice.
Serve this anar raita as a side dish with everyday meals or as a dip with Indian snacks.
Ingredients
Yogurt (Dahi, Curd) – You can use plain yogurt or vegan yogurt to make the raita.
If using homemade curd, then make sure it’s not too sour.
Pomegranate (Anar) – You will need pomegranate seeds and pomegranate juice to make the pomegranate raita recipe.
In the post below, I have described the process of removing the arils from pomegranates and how to make juice from them. Please read.
Spice powders – This raita is lightly spiced with Kashmiri red chili powder and Roasted Cumin Powder. For the best flavor, make roasted cumin powder at home.
Others – You will also need green chilies, cilantro (fresh coriander leaves), salt, and granulated white sugar. Adjust green chilies and red chili powder as per your taste.
To make a variation of anar ka raita, you can add boiled and cubed potatoes, chopped or grated cucumber, chopped onions, or grated carrots.
Adding a little Chaat Masala Powder makes this raita tangy and spicy.
Fresh mint leaves are also a great addition.
To make this raita for vrat (Hindu fasting days), replace regular salt with rock salt (sendha namak).
You can add some rose syrup like rooh afza to give a different flavor to this raita.
How To Make Pomegranate Raita
Whisk 1 cup chilled plain yogurt in a bowl until creamy and smooth.
Add the following ingredients to the bowl and mix well.
- ¼ cup chilled pomegranate juice
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon Kashmiri red chili powder
- 1 teaspoon chopped cilantro
- ½ teaspoon chopped green chilies
Add ½ cup pomegranate arils and mix again.
Garnish with more pomegranate arils, a sprinkle of red chili powder, and chopped coriander leaves, and serve chilled.
Frequently Asked Questions
Taking out pomegranate arils from the fruit is an easy process. Be careful while removing the seeds; the juice could permanently stain your clothes and the chopping board. Use an old chopping board and wear something you wouldn’t mind a few stains on.
Wash the pomegranates and wipe them using a kitchen towel.
Cut the pomegranates into half horizontally.
Keep a large bowl on the counter and hold half the pomegranate with the cut side down.
Beat the pomegranate using something heavy all over. I used my rolling pin. You can also use a meat tenderizer.
The arils will start to fall in the bowl.
If some arils remain in the pomegranate, take them out using your fingers.
Transfer the arils to the large jar of a high-speed blender.
Pulse for 3-4 seconds until the arils are crushed and the hard seeds intact.
Sieve the juice through a soup strainer. Press with a rubber spatula to extract the maximum juice. Discard the pulp.
I would not recommend adding canned juice, as it will change the taste of the raita. Fresh pomegranate juice makes it taste delicious.
Serving Suggestions
Pomegranate raita tastes delicious with your everyday spicy Indian meal of dal, sabzi, and roti. Make sure to serve it chilled.
It tastes great, along with a simple plate of dal rice.
Try it with pulao or biryani as well. My favorites to serve with this raita are paneer pulao, Veg Biryani, or Mushroom Biryani.
It is also a great dip to serve with your Indian snacks.
You can also serve it with thepla or stuffed parathas for breakfast.
Storage Suggestions
Anar Raita can be stored for about a day in a clean, air-tight container in the refrigerator.
Freezing is not recommended, as the yogurt might curdle when thawed!
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Pomegranate Raita Recipe (Anar Raita)
Ingredients
- 1 cup chilled plain yogurt (dahi, curd)
- ¼ cup pomegranate juice
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon Kashmiri red chili powder
- 1 teaspoon chopped cilantro (fresh coriander leaves)
- ½ teaspoon chopped green chilies
- ½ cup pomegranate arils (plus more for garnishing)
Instructions
- Whisk yogurt in a bowl until creamy and smooth.
- Add pomegranate juice, salt, sugar, roasted cumin powder, red chili powder, cilantro, and green chilies, and mix well.
- Add pomegranate arils and mix again.
- Garnish with more pomegranate arils, a sprinkle of red chili powder, and chopped cilantro, and serve chilled.
Video
Notes
Pulse for 3-4 seconds until the arils are crushed but the hard seeds are intact.
Sieve the juice through a soup strainer. Keep pressing with a rubber spatula to get the maximum juice. Discard the pulp.
The very nice idea to make recipe in few minutes
Thnx 🙂
very very inviting raita love the color a lot 🙂 awesome clicks !!
It is a shame that we do not pomegranate here in my place. I hope I will bump into one in the future so that I can make this really good looking recipe.