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.

Pineapple Raita

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• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Ingredients

Units MUS Scale 1x2x3x

• 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.

Instructions

1. 
2. Chop Pineapple into small pieces.
3. 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.
4. Now add Powdered Sugar, Salt, Roasted Cumin Powder and freshly Crushed Black Pepper in the Curd and Mix well.
5. Add Chopped Pineapples to the Curd mixture and lightly fold the Pineapples with Curd to complete the Raita.
6. Transfer Pineapple Raita in a Serving Bowl and refrigerate for 30 minutes before serving the Raita.
7. Pineapple Raita can be garnished further with pieces of Pineapple.

Nutrition

• Serving Size: 1 Bowl

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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.