Candy, bitter, salty, and refreshing, this Pineapple Raita is a pleasant addition to any plate. Creamy yogurt, tart pomegranate arils, and candy pineapple mix forces for a texturally pleasing condiment that’s equally at dwelling with a easy roti as it’s with a full North Indian meal.
About Pineapple Raita
I first tried the magic that’s Pineapple Raita after I was doing my postgrad in Mumbai. A pal took me to this restaurant and instructed I attempt it. On the time, I used to be not very eager on the thought. I believed, “Is that this lady nuts? Pineapple in yogurt?!? My pals, it was I who was unsuitable. These things was scrumptious!
This recipe is an homage to that first, mouthwateringly scrumptious chew; I feel I’ve come fairly near the unique! Creamy, tangy yogurt pairs superbly with the sweet-sour duo of pineapple and pomegranate.
Pomegranate arils add crunch and coloration along with taste, whereas pineapple lends juicy pops of acidity. Recent coriander provides brilliant, herbaceous notes; chilli and cumin powder add heat. Actually, I might eat this pineapple raita like a salad or breakfast parfait.
You’ll be able to whip up this superb aspect dish in simply quarter-hour, making it an ideal weeknight choice. Serve with any variety of parathas for a light-weight and easy meal, or pair along with your favourite Dals, Curries, or Rice Dishes.
Irrespective of the event, this brilliant and fruity pineapple raita deserves a spot in your desk this summer season.
Ingredient Notes
- Curd – I like to make my very own yogurt; it’s fairly straightforward to do, saves on grocery payments, and actually does style higher than store-bought. I acknowledge not everybody else might share my enthusiasm, so any packaged thick curd, Greek yogurt, or labna will even be scrumptious. 🙂
- Pineapple – Recent, in-season pineapple is a marvel, so get it in case you can. If not, frozen or canned pineapple (packed in juice, not syrup) are all tremendous substitutes.
- Pomegranate Arils – Whereas these little ruby jewels are technically non-compulsory, I strongly recommend you give the mixture a attempt. Every chew is a crunchy, juicy pop of acidity that’s superlative.
- Crimson Chili Powder & Roasted Cumin Powder– The slightest contact of warmth and heat from these pantry staple spices performs a stunning foil to the cool tang of the curd.
- Sugar – All the tangy flavors want just a little candy to stability them out. Be happy to sub in any sweetener you favor (e.g. honey, or maple syrup) if wanted. The quantity you’ll want will depend upon the sweetness of your fruit.
- Rock Salt – As long as you possibly can supply edible and meals grade rock salt, I recommend you do; the tiny pops of crunchy minerality are a real delight. My second favourite choice is black salt, which has its personal nuanced je ne sais quois. If neither of these can be found, sea salt or kosher salt will do exactly tremendous!
- Coriander Leaves – Also referred to as cilantro, these tender inexperienced herbs add a welcome freshness to the raita. Should you don’t love cilantro, be happy to swap in mint or parsley as an alternative.
Do your self a favor and do that yummy yogurt sauce at dwelling. Within the top of summer season, there’s no higher approach to refresh your self than with this cool, salty, and candy pineapple raita. I can nearly assure you and your loved ones will find it irresistible!
Step-by-Step Information
Methods to make Pineapple Raita
1. Take 1 cup chilled curd in a mixing bowl.
2. Whip or beat until easy.
3. Add ½ teaspoon pink chili powder (or cayenne pepper or paprika) and 1 teaspoon roasted cumin powder.
Additionally add 1 to 2 tablespoons sugar (or add sugar based on your style) and edible meals grade rock salt or black salt or common salt as required.
4. Combine very nicely.
5. Add ½ cup chopped pineapple cubes. At this step you may as well add half of the pomegranate arils or reserve all of them for garnish later.
Make it possible for the pineapple is nice and never very bitter or tangy.
6. Combine once more. Test the style and add extra pink chilli powder, roasted cumin powder, salt and sugar if required.
7. Garnish pineapple raita with the pomegranate arils, a couple of chopped pineapple cubes and 1 to 2 tablespoons of chopped coriander leaves.
Serve pineapple raita instantly with any North Indian meal or predominant course. This raita tastes greatest when it’s made, so I recommend to serve it straightway as quickly you make it.
Observe that on refrigeration the style and flavors will change and the raita can have bitter notes.
FAQs
If you’re utilizing contemporary pineapple, I like to recommend you make the raita instantly previous to serving it as it could turn out to be bitter over time. Should you use tinned pineapples, your leftovers will final nicely for about 1 to 2 days.
No, with a caveat. Recent pineapple and dairy yogurt don’t have a friendship that can final a day; in case you’ve picked a good looking fruit, plan on consuming your raita instantly.
In any other case, go for canned pineapples (packed in juice or water), as they’ve already been warmth handled. You may as well give your contemporary pineapple a fast zap within the microwave or sauté on the range. Should you do, your pineapple raita will final for 1 to 2 days within the fridge.
Completely! Simply make sure you go for the type that’s packed in juice or water; the type that’s packed in syrup is overly candy for my style.
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Pineapple Raita
This Pineapple Raita recipe is nice, bitter, salty, refreshing and made with curd (yogurt), pineapple, herbs, spices and pomegranate. A pleasant addition to any plate!
Prep Time 15 minutes
Prepare dinner Time 0 minutes
Complete Time 15 minutes
Stop your display screen from going darkish whereas making the recipe
With a wired whisk, whip the curd until its easy.
Add the spice powders, sugar and salt to the curd. Combine nicely.
Add the chopped pineapple cubes and half of the pomegranate arils.
Reserve the opposite half for garnishing.
Whereas serving garnish pineapple raita with the remaining pomegranate arils and chopped coriander leaves.
Serve pineapple raita instantly with any North Indian predominant course.
- Serve pineapple raita as quickly as you make it. Maintaining it for extra hours could make the style bitter.
- Make it possible for the pineapples are candy to style and never bitter or tangy.
- Whereas contemporary candy pineapples style good within the raita, you possibly can select to make the raita with canned pineapples (packed in water or juice).
- Should you favor, you possibly can skip including sugar or add sweeteners like brown sugar, maple syrup or honey.
- As an alternative of coriander leaves (cilantro), you should use parsley or mint leaves.
Vitamin Information
Pineapple Raita
Quantity Per Serving
Energy 283 Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 5g31%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 32mg11%
Sodium 2461mg107%
Potassium 629mg18%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 37g41%
Protein 10g20%
Vitamin A 653IU13%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 45mg55%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 11µg10%
Calcium 336mg34%
Vitamin B9 (Folate) 48µg12%
Iron 2mg11%
Magnesium 53mg13%
Phosphorus 268mg27%
Zinc 2mg13%
* % Day by day Values are primarily based on a 2000 calorie weight loss program.
This Pineapple Raita publish from the weblog archives first printed in February 2012 has been republished and up to date on 23 April 2022.
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