This refreshing Phalahari Raita (Fruit and Yogurt Salad) is a perfect cooling accompaniment for oily or spicy Vrat dishes like Sabudana Vada or Aloo Tikki. It is creamy, naturally sweet with a hint of spice, and takes less than 5 minutes to whip up.
Ingredients
- 1.5 cups Fresh curd (yogurt), chilled
- 1/2 cup Apple, finely chopped
- 1/2 cup Pomegranate pearls (anar)
- 1/2 Banana, sliced or finely chopped (optional)
- 1 tsp Sendha Namak (rock salt for fasting)
- 1/2 tsp Roasted cumin powder (bhuna jeera)
- 1/4 tsp Black pepper powder
- 1 tsp Honey (optional, to balance the tartness)
- Fresh mint or coriander leaves, finely chopped for garnish
The 5-Minute Method
1. Whisk the Yogurt
Transfer the chilled curd into a mixing bowl. Use a whisk or a fork to beat it smoothly until there are no lumps. If the curd is too thick, you can add 1–2 tablespoons of cold water to adjust it to your preferred consistency.
2. Season the Base
Add the sendha namak, roasted cumin powder, black pepper powder and honey (if using) to the whisked yogurt. Mix thoroughly so the spices dissolve evenly.
3. Fold in the Fruits
Add the finely chopped apples, pomegranate pearls and banana slices into the seasoned yogurt. Gently fold everything together with a spoon so the fruits are completely coated without getting mashed.
4. Garnish and Enjoy
Garnish the top with chopped fresh mint or coriander leaves, pomegranate pearls and an extra pinch of roasted cumin powder for color.
Serving Tip: While you can serve it immediately, letting it chill in the refrigerator for 15–20 minutes before serving allows the sweetness of the fruits to blend beautifully into the yogurt!
