Pineapple Raita

Neither something nostalgic like my other posts nor any special story….! It's just a bowl full of Pineapple Raita which took me 20 minutes to prepare…a dish on  3^rd Anniversary of my blog! One of Husband Man's favourite and a super easy dish…

A  popular Indian Curd/ Yogurt based Dip; we love Raita as an accomplishment to lunch and/or Dinner. I personally prefer Fruit based Raita instead of Boondi Raita or Potato Raita because of the food value and also for the sweeter taste.

It is always better to use thick o Hung Curd for Raita. Thick Curd gives the Raita a Rich and Creamy texture! I have used Fresh Pineapple in my Raita, if not available Canned Pineapple can also be used.

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Pineapple Raita

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Ingredients

• Plain Curd/ Yogurt/ Dahi/ Tok-Doi: 400g
• Pineapple: 1.5 Cup around 250g
• Powdered Sugar: 1.5 Tbsp.
• Salt: ¼ Tsp.
• Black Pepper: ¼ Tsp. crushed
• Roasted Cumin Powder/ Bhaja Masala: ½ Tsp.

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Instructions

• 
• Chop Pineapple into small pieces.
• Take Curd in a bowl and using a spoon beat the curd to make it lump free and then strain the Curd using a Strainer.
• Now add Powdered Sugar, Salt, Roasted Cumin Powder and freshly Crushed Black Pepper in the Curd and Mix well.
• Add Chopped Pineapples to the Curd mixture and lightly fold the Pineapples with Curd to complete the Raita.
• Transfer Pineapple Raita in a Serving Bowl and refrigerate for 30 minutes before serving the Raita.
• Pineapple Raita can be garnished further with pieces of Pineapple.

Nutrition

Serving: 1Bowl

Serve Pineapple Raita as a condiment with Rice dishes for e.g. Ghee Bhat, Ilish Pulao or Peas Pulao or with Indian Breads for e.g. Chatur Paratha, Poori or Kachori.