With temperatures rising I’m posting a refreshing tangy, sweet raita recipe that I first tasted at Hotel Shreyas, Pune. I liked the combination of cucumber and pomegranate kernels in chilled curds and it tasted great with Masale Bhath.



  • 1/2 cup fresh pomegranate kernels
  • 1/2 cup cubed cucumber (rinse cucumber, peel the skin and cut into small cubes)
  • 11/2 cup fresh thick curds
  • Sugar to taste 
  • Salt to taste


  • Whisk thick curds, salt and sugar and keep aside.
  • Add the cubed cucumber and pomegranate kernels to the curds. Mix well and refrigerate.
  • Serve chilled with spicy pulao, biryani, masale bhath or even rotis.


  • Add sugar only if the curds is tarter than you like. The sweetness of the pomegranate kernels is enough to give the sweetness to the raita.