Another gem from the kitchens of Royal Vega, ITC Chola!

Try it in your kitchens and enjoy with some flavourful biryanis ,pulaos.sinfully spicy and even plain steamed rice. It goes beautifully well.

Not just that i love using this as a wonderful dip for my pasrmesan crisps and crackers.Well,  I would prefer Hung curd in this recipe as it will make the preparation denser and creamier. If you do not have a muslin cloth, place curds in a tea strainer and use accordingly

Nevertheless, the original recipe is as under


2 cups Hung Curd

1 tsp Castor Sugar

Rock Salt to taste

1 cup  Fresh Pomegranate Seeds

1 tbsp Fresh mint

1 tsp Cumin Seeds


  1. Whisk curd till it is smooth and creamy.
  2. Add sugar, rock salt and crushed fresh pomegranate seeds.
  3. Add chopped mint; fold carefully.
  4. Broil cumin seeds until brown. Crush coarsely with a rolling pin.
  5. Add ¼ tsp to the broiled cumin seed powder to the curd. Stir gently.
  6. Garnish with pomegranate kernels. Serve.

few minute wonders

Serves: 4

Time required: 15 minutes

leaf and grain

Anardana Raita humour

Image courtesy: Leaf and grain, raks kitchen, few minute wonders, sinfully spicy, Just outside the box cartoon.