Pineapple Raita

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

You Need:

[Serves 4]

• Plain 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 [buy here]
• Salt – 1/4 teaspoon

How To Make Pineapple Raita:

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

Using low heat, toast cumin seeds and dry red chilies on a thick-bottomed tava or skillet, till they turn a deeper color and give off a nice aroma (2-3 mins). Let them cool naturally to room temperature. Grind coarsely – either a quick turn in the spice grinder, or your manual tools – mortar and pestle / chakla and belan, either would do.

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

Mix it all together. And that’s it – pineapple raita is ready.

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 this raita as a side dish with any Indian meal.

Works particularly well on the side with spicy north-Indian style curries, such as paneer butter masala, gobhi musallam, kathal ki sabzi.

Meal below (clockwise from bottom): coconut rice, fresh carrot slices, vegetable masoor dal, pineapple raita, sookhe bharwan baingan.

Notes:

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

Like the idea of fruit in raitas? Then you must try other such raita recipes from The Steaming Pot archives: mango raita, pomegranate raita.