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
Instructions
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!
Recipe by Box of Spice at https://boxofspice.com/2015/11/anar-danapomegranate-raita-tempered-with-spices/