Pineapple Raita/How to make Pineapple Raita31 Dec, 2017
- Servings : 2
- Prep Time : 10 min
Fresh and cool Pineapple Raita is the best compliment for any dish. Fresh pineapple tastes tremendous in the raita however you can use canned pineapple as well. Pineapple raita is quite common on the restaurant’s menu.
In North Indian restaurants, pineapple raita is sweet raita as they don’t add any spices. But in other Indian restaurants, pineapple raita is served as savory and sweet they add basic spices in the raita. Both have the distinct taste but so yummy on the same side. I had prepared savory and sweet raita. I will share the recipe for sweet one very soon.
Pineapple Raita is the best compliment with Dal Makhani or any paneer gravy.
Pineapple chuck ½ cup Black salt ¼ tsp. Cumin Powder 1 tsp Sugar 1-2 tsp Yogurt 1 cup Red chilly powder/cayenne powder ¼ tsp Cilantro for garnish
Assemble all the ingredients. Take the curd in the bowl and whisk it well.
Add cumin powder, red chilly powder, black salt and sugar and mix it well. Then add chopped pineapple and mix it.
Refrigerate for 30 min. Garnish with cilantro and served chilled.
1. Pineapple raita gives the best taste when the curd is thick, you can add little water/ milk to make it thin as per taste.
2. Sugar can be avoided if you don’t like.
3. If you are using canned pineapple then add 1 tbsp of pineapple juice instead of sugar.
4. For the healthier version, can add honey instead of sugar.
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