How to make Pineapple Raita -
Raita gets a sweet touch with the addition of pineapple
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tinned pineapple (टिन्ड पाइनेपल), Yogurt (दही)
Cuisine : Indian
Course : Raitas
You can also find more Raitas recipes like Phalon Ka Raita Cucumber Raita with Flax Seeds Chutney Raita Sprouted Moong Raita
Pineapple Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Pineapple Raita Recipe
Tinned pineapple 4 slices
Yogurt 1 1/2 cups
Fresh mint leaves 10-15
Cumin seeds 2 teaspoons
Black salt (kala namak) 1/2 teaspoon
Fresh mint sprigs to garnish
Method
Step 1
Roughly chop pineapple slices and finely chop mint leaves.
Step 2
Dry roast cumin seeds in a non-stick pan till fragrant and brown. Transfer into a mortar pestle and coarsely crush them.
Step 3
Take yogurt in a large bowl and whisk well. Add pineapple, mint leaves, black salt and 1 tsp roasted cumin powder and mix well.
Step 4
Transfer into a serving bowl, sprinkle a little roasted cumin powder and garnish with mint sprig. Chill and serve.
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