Pineapple Raita

1 Feb

Pineapple Raita

A fruity raita to give company to Indian meals, specially good when you have heavy gravies like kofta curry or paneer butter masala on the menu. I love the sweet and tart taste that ripe pineapple gives to the raita.

Pineapple Raita You Need:

  • Yogurt – 3 cups
  • Pineapple – 2 cups (cubed)
  • Sugar – 1 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Dry red chilies – 1 or 2
  • Black salt (kala namak) – 1/4 teaspoon
  • Salt – 1/4 teaspoon

[Serves 4]

How To Make Pineapple Raita:

Whisk yogurt so that there are no lumps. Cut the pineapple into cubes of 1cm width.

Pineapple Raita

Roast cumin seeds and dry red chilies on a tava (skillet) till they turn a deeper color and give off a nice aroma (2-3 mins). Let cool and grind coarsely.

Mix yogurt with salt, black salt, sugar, and half of the cumin-red chili powder. Add pineapple cubes; reserve a few for garnishing.

Refrigerate for at least 30 minutes before serving.

To Serve:

Garnish with pineapple cubes and sprinkle the remaining cumin-red chili powder over the raita. Serve as a side dish with any Indian meal.

Pineapple Raita

Notes:

If you’re not using kala namak, add a little more of regular salt.

Try more fruit-based raitas: mango raita, pomegranate raita.

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