- Serves
- 4
- Portion
- 100 g
- Time
- 10 min
- Texture
- Smooth with arils
- Season
- AutumnWinter
- Dosha
- Vata
- Pitta
- Kapha
Pitta-cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curd (dahi), plain | 1¼ cups | 280 g | 1400 g | |
| Pomegranate arils | ½ cup arils | 80 g | 400 g | |
| Mint leaves | 6 leaves | 5 g | 25 g | |
| Cumin (jeera) | ¼ tsp roasted | 1 g | 5 g | |
| Mishri / sugar | ½ tsp | 3 g | 15 g | |
| Rock salt (sendha namak) | ¼ tsp | 1.5 g | 7.5 g |
Method
How to cook it
Step 1: Whisk curd with salt, mishri and cumin.
Step 2: Fold in pomegranate and torn mint.
Nutrition
Per serving, estimated
64kcal
Energy
2.8g
Protein
2.7g
Fat
7.9g
Carbohydrate
0.9g
Fibre
0.4g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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View recipe →Also good this season
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