I love red fruit. Or in the case of beetroot, red vegetables. I love how the fruit colors everything it touches. Red is a color we love in India. We wear a lot of it. The color a girl wears on her wedding day traditionally is always red and she is deemed married by the red powder (sindoor) that is put in the parting of her hair. Some believe the darker the shade the sindoor turns the longer the life of her husband will be. And of course she is always adorned with henna (red again). In Indian mythology the color red also symbolises bravery and strength. Red symbolises love, passion and seduction I think anywhere in the world.
It symbolises too our food, the richness and the vibrance of everything we make. One cannot imagine an India without the color red.
If you hadn’t guessed already I am in love with the color myself. My last post had beetroot with a raita dressing. This post is raita itself. Somewhat different from your usual raita because here the fruit is the star and does not get drowned in the yoghurt. To me it looks like red caviar? Glistening red bead like pearls. I love tempering my raita which is quite common in India, and this dish too is. With a ton of curry leaves, mustard and cumin seeds. It is so simple this dish. With only 5 ingredients, this is indian food at its easiest… 🙂
It makes a great side dish, as is raita eaten in India. Used to temper and soften the spicy foods we eat. Adding flavour and color all of its own.
- 3-4 tbsps yoghurt (I used full fat)
- 1 pomegranate, seeds removed
- For the Tempering
- 4 tsps curry leaves (I used dried one, but if you have access to fresh ones then those would be the best)
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp oil
- Mix the yoghurt and the pomegranate seeds in a bowl. Set aside.
- In a wok heat the oil. Add first the curry leaves. Wait about 30 seconds and then add the mustard and cumin seeds. As soon as they sputter, turn off the heat and add to the yoghurt pomegranate mix.
- Serve as a side or eat as a snack!