Pineapple Raita is a cooling and refreshing side dish for any meal. Serve this raita as a side dish with biryani, pulao, curries, or lentils
Its key ingredients are fresh thick curd or yogurt and pineapples. An easy 10-minute recipe that actually tastes like dessert in a bowl. You need a few basic pantry staples to make a great lip-smacking restaurant-style pineapple raita at home.
It tastes great as a dipping sauce for kebabs, tikka, or any other type of grilled or fried snack.
What is Raita?
Raita is an Indian side dish of yogurt containing chopped cucumber or other vegetables, and spices. To amp up the flavor and nutrition, we do add a plethora of fresh vegetables like tomatoes, carrots, spinach, broccoli, boiled potatoes, or even some fruits like pineapple, mangoes, pomegranate, etc.!
This cooling, no-cook yogurt dip is a great accompaniment to spicy curries, pulao, biryanis, etc.! When we have some filling paratha like aloo paratha (Indian flatbread stuffed with a spicy potato mixture), paneer paratha, or any other savory paratha, all you need is a bowl of raita to complete the meal!
This Pineapple Raita is,
- Quick + Easy
- Full of flavor
- Perfect for Summer Meals
- Gluten free
- 1 cup curd or plain yogurt
- ½ cup milk or water
- ½ tbsp salt
- ¼ tbsp sugar (optional)
- ½ tbsp freshly ground pepper or red chili flakes
- 1 cup chopped pineapple
- ½ tbsp cumin powder
- ½ cup chopped mint
How to make Pineapple Raita
- Whisk the yogurt. Add water or milk to get desired consistency. Gather ingredients. Add spices – sea salt, cumin powder, chili flakes, or red chili powder and sugar(optional) and mix.
2. Add pineapple cubes and chopped mint to the bowl. Mix well.
3. Pour the raita into a serving bowl and garnish it with chopped pineapple pieces and chopped mint leaves.
4. Chill the raita before serving. Pineapple raita is the perfect condiment to any spicy Indian curry and tastes best when chilled. Sprinkle some mint flakes on top and freshly ground pepper.
Raita almost always adorns any dinner/lunch table when we have biryani, pulao, stuffed parathas, any dry dish like aloo methi, gobhi aloo, aloo palak, pear masala, or along with a hot, spicy curry! Every spoonful of this cooling and refreshing yogurt dip is the ultimate accompaniment and a must to many meals in any Indian home! Raita tastes best when served chilled.
Note: This raita belongs to the “make and consume” quickly category especially when using fresh pineapples.
With canned pineapple, you will not face this issue. If you are using fresh pineapple, always add the pineapple to the curd, just before serving. If the raita sits for too long, the taste tends to be bitter in taste. Grilling the pineapple adds a lovely taste to the raita as well.Print
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