- Servings: 4-5
- Preparation time: 5 minutes.
- Blending time: 1 minutes.
- Mixing time: 1 minutes.
- Total time: 7 minutes.
According to NDTV raita gives unexpected twist to the main course. Freshness of curd infused with pineapple with a teaspoon of sugar balance the flavour.
In Indian cuisine, raita is a versatile side that soothes the palate and complements curries, biryanis or parathas. While Cucumber Raita and Boondi Raita are more common, fruit-based raitas like “Pineapple Raita” bring a tropical twist to the table. Popular at weddings and special gatherings, it adds both freshness and a touch of elegance to the menu.
Pineapple Raita is a refreshing, sweet-tangy yogurt-based side dish that combines the creaminess of curd with the juicy burst of pineapple. The natural sweetness of pineapple balances beautifully with the slight tartness of yogurt, creating a cooling accompaniment to spicy Indian meals.
A sprinkle of mild spices adds depth, turning this simple dish into a delightful blend of flavours and textures. Light, hydrating, and colorful, it is perfect for summer lunches, festive thalis.
The recipe is slightly elaborate to peel off pine apple, but I feel it is fun to me…but you can use tinned pineapple too…
Ingredients:
- Pineapple (peeled): 100 gm
- Curd (Yogurt): 200-250 gm
- Black pepper powder: 1 teaspoon
- Black rock salt (kala namak): ½ teaspoon
- Roasted cumin powder: ½ teaspoon
- Salt: ¼ teaspoon
- Sugar: 1 teaspoon
- Mint leaves: 5-6 leaves
Preparation:
- Peel pineapple and chop into small pieces, keep aside.
- Chop mint leaves roughly.
Method:
- Blend the curd and transfer into mixing bowl; add all ingredients into it, mix them well and put into serving bowl.
- Now Pine apple raita is ready, you can serve this as side dish.
Pineapple raita by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.