Indian Pomegranate Salad
An ancient South Indian recipe for a simple pomegranate salad made with pomegranates, coconut oil or ghee, curry leaves, salt and pepper.
- 2 large pomegranates
- Salt to taste
- Freshly crushed black pepper to taste
- 1 tbsp coconut oil or ghee
- 2 sprigs curry leaves
The original recipe calls for heating the ghee and adding the pomegranate and curry leaves and cooking for a minute or two till soft. I chose to use coconut oil and keep the crunch of the pomegranate.
Cut the pomegranates and remove the arils.
Put them in a bowl. Season to taste with salt and freshly crushed pepper.
Heat the coconut oil and add the curry leaves. Mix well and serve immediately.