Pineapple Raita Recipe

Pineapple raita is a savoury, tangy, lightly spiced, creamy Indian yoghurt paired with juicy, sweet pineapples. It is an easy, quick to make accompaniment which can elevate even the simplest of meals with its fresh vibrant flavour.

This pineapple or ananas raita is a perfect addition to your dinner or lunch menu especially with hot curries or heavily spiced gravies as its creaminess instantly soothes the palate while the tanginess from pineapples works as a palate cleanser. It can also be served with pulao / pilaf or biryani.

You need a handful of simple ingredients to whip up this luscious raita. Though fresh pineapple can be used but a tin of canned pineapple chunks makes the entire process effortless. Make sure to drain them to avoid making raita overtly sweet.

For making raita, one can use homemade curd (Indian yoghurt), store-bought yoghurt or even greek yogurt to give it a boost of protein. Please don’t not use sweetened, flavoured or fruit yoghurt. For making vegan (dairy free) raita, use plant based yoghurts like coconut or soy yoghurt.

The raita is known for its creamy texture which can be attained only if the yoghurt we are using is not watery. If the curd you are using has high water content, then strain it over a colander to drip excess water like we did in this hung curd sandwich recipe.

Pineapple is a rich source of vitamins and minerals like vitamin C, beta carotene, manganese, copper etc. It is also known for speeding up the metabolism and boosts fat loss. Yoghurt works as a natural probiotic and also has cooling effect on body. The combination of both not only tastes delicious but also comes with number of benefits.

Other ingredients like pomegranate arils, candid cherries or finely chopped mint (pudina) leaves can be added to make pineapple raita extra flavourful. For fun twist, you can even try its fusion with mint raita or makhana raita.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

Ingredients:

• Yoghurt / Curd – 1 cup
• Pineapple (chopped) – 3/4 cup
• Roasted Cumin Powder – 1/8 tsp
• Red Chilli Powder / Smoked Paprika -1/4 tsp (to taste)
• Sugar – 3/4 tbsp
• Black Salt – 1/4 tsp
• Salt- A big pinch
• Coriander / Cilantro (chopped)- For garnishing

Notes:

1. I have used homemade curd (yoghurt) but you can use store bought or Greek yoghurt also.
2. If the curd is watery, strain it over a colander for half hr to drip extra moisture from it.
3. Both canned or fresh pineapples can be used.

Directions:

Step 1:
Place a colander on a bowl and transfer curd to it. Press it down with a spoon while mixing in circular motion. This makes it smooth and lump free.

Step 2:
Add spices, sugar and salt. Mix well. Taste and adjust seasoning to your liking. If you have used greek yogurt and it is too thick, add a splash of milk to adjust the consistency.

Step 3:
If you are using canned pineapple chunks, drain them over a colander to drip all sugar syrup. If you are using fresh pineapple, taste it first as it should not be sour. The pieces should be cut bite-sized.

Step 4:
Add pineapple pieces to yoghurt and mix gently (save some for garnishing).

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(P.S: The post was originally published on 4th May’2016 and has been updated with better recipe and images).

If you try it & share pics on social media, then don’t forget to tag on Facebook , Instagram or use #kuchpakrahahai.

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(2 votes, average: 5.00 out of 5)

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