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A bowl with raita yogourt dip sprinkled with pomegranate seeds on a wooden table

low carb raita yogurt with pomegranate seeds


  • Author: Christiane
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: one serving bowl 1x
  • Diet: Vegetarian

Description

Creamy and a little spicy, this low carb raita with pomegranate seeds is delicious with just about any roasted or raw vegetable. Or you pair it with any Indian or Mediterranean spiced protein.

More details on pomegranate and how to make this recipe seeds above in my post.


Ingredients

Scale

For one medium sized serving bowl

2 cups natural unsweetened yogurt (full-fat)

1/2 pomegranate

1/2 tsp cumin powder – and more as garnish

1/4 tsp chili powder – and more as garnish

pinch of salt, to taste

pinch of coconut sugar or white keto sweetener such as erythritol


Instructions

  1. Cut your pomegranate in half and take out the arils/seeds.
  2. Pour the yogurt into a large enough serving bowl and stir well until smooth.
  3. Add salt, sugar and spices and mix them into the yogurt. Be careful not to overspice – rather thaste and add more of any if you like.
  4. Carefully mix in most of the pomegranate seeds and use a few to sprinkle on top.
  5. Sprinkle with a pinch of your spices as well and serve.
  6. Serve with any Mediterranean or South Asian-style salad, vegetable or protein dish.

Notes

You can start playing around with this “recipe” by using or adding other spices or herbs.

  • Category: dips and sauces
  • Method: cold mix
  • Cuisine: Indian