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Thanksgiving 4 of 6: Pomegranate Raita

Debra Redalia


Raita is a traditional condiment of South Asian cuisine that is eaten with spicy dishes to cool the palate.

Having eaten raita many times in Indian restaurants alongside spicy entrees, I decided it would be the perfect complement to my Turkey Tikka Masala for my Thanksgiving Dinner.

I decided to make it with whole milk organic yogurt and pomegranate seeds because that’s what I had available. Then I discovered the end of a cucumber in the refrigerator and decided to add that also.

And then I looked online and found “traditional Indian raita” and it was made with pomegranate and cucumber.


  • 1/2 cup plain yogurt
  • 1/4 cup pomegranate arils (seeds)
  • 1/4 cup chopped English hothouse cucumber
  • 2 teaspoons chopped green onions



  1. Mix all ingredients in a medium bowl.
  2. Chill raita, covered, until ready to serve.