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  • Preeti Vaswani


Refreshing and cooling this Cucumber-Pomegranate Raita is perfect accompaniment to hot and spicy Indian meal. Quick and easy to make, delicious and nutritious, this raita is just the right way to beat the rising temperature of hot summer days.

Temperature is rising finally!!! I am sure you all are looking for a respite to beat the scorching heat of sun and that's when cucumber-pomegranate raita comes to the rescue.

What is raita ?

Raita is a simple yogurt based recipe seasoned with spices like cumin powder, black pepper powder, rock salt, chili powder etc. and served as a side to Indian meals. Fresh mint or coriander leaves are added to raita. You can even pick both.

You can make raita with many veggies and fruits. The most common raita served in Indian households is Boondi (deep fried savoury gram flour balls) Raita.

Among fruit based raita , mango raita, pineapple raita are most common. I even make mix fruit raita. I love to have raita as a side dish especially mix fruit raita is my favourite as it is to a sweeter note.

What do you eat raita with ?

Raita, a super versatile recipe is yogurt based and has a cooling and refreshing effect hence it pairs perfectly well with spicy rice dishes like - Vegetable Biryani , Pea and Corn Pulao.

It is a perfect accompaniment to Spicy Indian curries like Matar Paneer, Dal Makhani, Rajma Masala etc.

It completes a simple every day Indian meal of dal ,roti, sabji like Bhindi Masala, Besan wali Shimla Mirch.

Ingredients for cucumber-pomegranate raita

This raita calls for three main ingredients - yogurt, cucumber and pomegranate.

Yogurt - Plain homemade yogurt or any good brand of store bought yogurt works well here. As homemade yogurt is comparatively runny than store bought yogurt, you can adjust the consistency of raita accordingly. I do not add any water when I make raita with homemade yogurt.

Cucumber - Fresh cucumber are in plenty during summers, use cucumber that has less seed in it. I use English cucumber as they are almost seedless. Peel and grate it or you can even chop it finely before adding it to the yogurt.

I strongly recommend to grate the cucumber, squeeze out the excess water by pressing in between your palms and then add it to the yogurt as it prevents raita from becoming runny later and also gives a nice creamy texture.

Pomegranate - Fresh , sweet and juicy, red pomegranate tastes best in raita. I add lot of arils of pomegranate as I like my raita to be on sweeter side. Also it adds a crunch to the raita.

Spices and herbs - I add only salt and finely chopped mint leaves to this raita and finish it by sprinkling cumin powder and black pepper powder and fresh coriander leaves.

How long Cucumber-Pomegranate Raita lasts in refrigerator ?

It tastes best when consumed on same day however it can be stored for a day or two in refrigerator but can not be deep-freezed.

Cuisine : Indian

Course : Accompaniment / Sides

Prep time : 10

cooking time : No cooking time

Servings : 4


  • 2 Cups yogurt

  • 3 Small cucumber

  • 1 Pomegranate

  • 3/4 Tsp salt

  • 1/2 Tsp sugar

  • Water as required

  • 1/4 Tsp cumin powder

  • 1/4 Tsp black pepper powder

  • Fresh mint and coriander leaves


1. Wash the cucumber and peel them.

2. Grate it with the help of grater.

3. Squeeze out the excess water by pressing in between your palms.

4. Take out the pomegranate arils.

5. In a bowl take yogurt and add salt to it.

6. Add a little sugar to it.

7. Now add grated cucumber and half of pomegranate arils to it. Mix it until all combined well and you get a creamy texture.

8. Add water to adjust the consistency.

9. Empty in a serving bowl and garnish with remaining pomegranate arils, cumin powder, black pepper powder, fresh mint and coriander leaves. Serve cold.

WOW !!! it's so vibrant and healthy......cucumber-pomegranate raita

If you make this raita, do mention in comments, I love to read comments.

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