This is a delicious Pineapple Raita recipe is made up of pineapple chunks in fresh creamy yogurt along with some Indian spices. This refreshing Raita served during summer is very good for health because it cools down the body and protects against heat stroke. Apart from providing a cooling effect in the body, it is also a good stress buster, especially in summers. Thus it is advisable to have a yogurt based dish in your menu.
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This pineapple Raita from freshly plucked pineapples is the Indian dip which gets prepared instantly and tastes yummy. Raita is a very popular Indian side dish which can be made up from various ingredients with curd being as the base of the dish. Thus Raita is all time favorite dish of all which can be given a variation of our choice. The core reason is due to the fact that Curd is a very versatile ingredient which blends well with any other ingredient having the contrast taste and flavors. Thus both veggies and Fruits can be added to make a Raita.
This tangy pineapple Raita is surely a fruity treat for your taste buds. It will tickle your tongue with the blend of sour, salty, tangy and tarty flavors. When the sweet pineapple chunks are dipped in the whisked curd, it is surely a pleasure to take a bite. The extra sprinkle of spice powders with other Indian condiments makes it the perfect accompaniment having all the taste in one dish.
I know for some of you, the combination of pineapple and Curd is new. You would be thinking that how that is going to taste but believe me you will surely like this dish. Serve once to your family and see they will be liking this dish. This sweet and sour pineapple Raita is great refreshing and high cooling side accompaniment to the complete meal dish. You can either have it along with your food as a sweet dish or you may have it plain before or after your meal.
- Preparation time for the Pineapple Raita Recipe is 10 minutes.
- The measured proportion of ingredients makes the Raita which sufficiently Serves 2 people.
- For the preparation of Raita, fresh curd has to be used.
- Keep the Raita in the refrigerator if you are not serving immediately. Otherwise, it becomes sour.
- A number of spices can be adjusted accordingly.
- Sugar can be replaced with honey for health purpose.
- Tinned pineapple can also be used if you can’t get the fresh ones. The tartness of the pineapple won’t be there if you are using the canned pineapples.
You can garnish the Pineapple Raita with:
- Coriander leaves
- Pomegranate arils
- You can skip adding sugar to the Raita because both the pineapple and pomegranate are sweet in taste.
- When in hurry, simple take the Curd and mix the chopped pineapple cubes.
- Add few chopped walnuts, almonds or any other dry fruits for the crunch and a bit nutty aroma.
- If you are making for the fast, then use the rock salt. Otherwise, you can use the normal salt with the black pepper powder.
- If you like to make it spicy, then add the ½ tsp. of chopped green chilies in your Raita.
- To preserve the freshness of the Raita, refrigerate it till you want o serve.
The other method to prepare the pineapple Raita at home is to make it in a slightly different way. Thick creamy Pineapple Raita is made with sugar and ripe pineapple pulp mixed in fresh yogurt along with the small pieces of pineapple. Take the whole pineapple and cut it into the small chunks of approximately 1 cup. Then transfer the ½ cup of these cubical pieces of chopped pineapple to the mixer and make it a smooth paste. Keep the other ½ cup of pineapple pieces in the fridge for a while.
Place the pan on the gas, pour in the pineapple pulp with the sprinkle of sugar and then keep to boil it for some time. You have to keep stirring the mixture constantly with a spoon. Once the mixture is prepared, transfer it to the bowl and let it cool.
Now after the mixture of pineapple pulp and sugar is cooked, keep the chopped pineapple pieces to cook in the pan. Place all the little chunks of the pineapple in the pan so that crudeness and rawness of pineapple vanishes. Mix well and cook until the pineapple cubes starts to look thickened in the appearance and releases the fragrant aroma of pineapple.
Once the pieces of pineapple are cooked, switch off the gas, take them to a plate and let them cool slightly after cooking. After you have prepared the required things, mix these chopped pineapples and the pineapple pulp in the whisked curd. Also sprinkle the other Avila be spices, salt, and sugar with the garnish of coriander leaves.
If you want to preserve your Raita for a long time, then you have to boil the pineapple with the sugar. But if you want to have the pineapple Raita immediately then you can directly use the fresh pineapple.
This innovative version of curd dish using the chunks of pineapple makes a Raita which is extremely delicious and healthy. The idea of using fresh ripe pineapple with the juicy pomegranate is just extraordinary. It is one of the best combination of pineapple and the pomegranate for a side dish. The addition of pomegranate seeds adds to the taste of the Raita whereas the extra sprinkle over the Raita enriches its texture. It also makes the Raita look nice and colorful.
These impressing looks of the Pineapple Raita having the vibrant colors and the tempting taste can be loved by kids. Adding the spices and sugar in your curd dish is based on the personal preference. Sugar at time matches to the taste of Raita but at times it may differ from the taste of core ingredient.
The delicious Indian food cuisines and the tasty Indian Condiments highly differ from each other based on the preference of people in that region. The flavors of the dish mainly due to the difference use of ingredients based on locally and easily available veggies, spices, fruits, and herbs. This sweet, sour, yummy, and tummy filling Pineapple Raita is basically been influenced from the western yogurt based dishes. You can assume it to be one of the closest approximation of dressing for yummy and tasty salad, as an accompaniment to a side dish, or a delicious dip from the western cuisine. For this recipe of Raita from pineapple, you do not have to strictly use the fresh pineapple.
If you do not have time to get the pineapples, then use the frozen or canned pineapple. It would give a good texture, flavor and a sweet taste which would balance with the sourness of curd. This perfect blend of sweet pineapple chunks with creamy and sour yogurt will be appreciated by everyone in your family.
Serve this pineapple Raita with paratha, pulao, Nan, biryani. This pineapple Raita is a bit sweet, so it is preferred to serve it with some spicy dish. Learn how to make pineapple Raita at home by following this simple recipe and get ready to beat this summer heat. This chilled pineapple Raita can be prepared in few minutes. If you have the guests at home without the notice then give an unexpected twist to your traditional food with this sweet yet savory flavor of the delicious pineapple Raita. It is a perfect combo which can be paired with any of the tasty parathas but you can have it along with the main course. Even if you don’t have any full meal, you can have the pleasure of eating it just the plain.
The pulpy pineapple is the nature’s best fruit and there are various ways we can rejoice its sweetness. You can eat pineapple whole as a fruit in various dishes. There are many more recipes related to Pineapple in which you can enjoy its taste. If you like pineapple, then you love to check out how to make refreshing Pineapple Juice in the sunny days. The best way to start your mornings is with the tarty pineapple squash which gets prepared quickly. You can also tweak with the sweetness of pineapple and make the spicy Couth Indian Pineapple Rasam which would be an interesting twist to this fruit.
As you know Raita is an Indian yogurt base condiment which is eaten by people in form of a dip or as a sweet dessert dish. It is generally considered to a thick creamy sauce which is paired to accompany the main dish or any delicious Indian snacks. You can make curd Raita at home using almost any healthy vegetable or fresh fruit available in your kitchen. You can make plain Raita or temper with the spices, herbs, and condiments. The usual tempering is the crackle of mustard seeds in oil with the fried curry leaves which infuses flavor to the Raita and spreads a strong aroma. The Raita is made up of various types such as Boondi Raita, Cucumber Raita, Vegetable Raita, Mint Raita, Pomegranate Raita, Bhindi Raita, Lauki Raita, Tomato Raita, Lauki Raita, Onion Raita or Mixed Tomato Onion Raita. All these various types of tasty and healthy raitas are quite common in every household and have a place in many restaurant’s menus too.