Pineapple Raita Recipes

PINEAPPLE RAITA RECIPE

Steps:

• Take chopped pineapple and sugar in a pan.
• Cook it on medium heat. Sugar will start to melt and bubble up.
• Cook till pineapples get soft but not mushy (about 4-5 minutes). And it will absorb all the sugar syrup.
• Let it cool completely.
• Take yogurt in a bowl and whisk with wire whisk or spoon till smooth
• Add cooled pineapples and chopped green chilies. Mix it well.
• Add walnuts, black salt, roasted cumin powder, black pepper powder and salt. Mix it well.
• Chill in the fridge for at least 2 hours before serving.

PINEAPPLE RAITA

Steps:

• Place a pan over medium heat and add pineapple chunks and sugar.
• Cook for about 2-3 minutes and turn the pineapple chunks once. Shake the pan to allow the caramelized sugar to coat the pineapple nicely. Cook for another 2-3 minutes till the pineapple turns golden brown.
• Whisk the yogurt till it is smooth. Add the remaining ingredients (chili powder, pepper powder, black salt, roasted cumin powder, and mint leaves) and mix well.
• Do a taste test and adjust the seasonings as needed. Refrigerate for an hour.
• Sprinkle with cilantro and pomegranate arils before serving.

PINEAPPLE RAITA

Steps:

• With a wired whisk, whip the curd till its smooth.
• Add the spice powders, sugar and salt to the curd. Mix well.
• Add the chopped pineapple cubes and half of the pomegranate arils.
• Reserve the other half for garnishing.
• While serving garnish pineapple raita with the remaining pomegranate arils and chopped coriander leaves.
• Serve pineapple raita immediately with any North Indian main course.

PINEAPPLE RAITA RECIPE - (4.7/5)

Steps:

• 1. Take yogurt in a bowl. 2. Add cumin seed powder & salt. Beat the yogurt until it becomes smooth. 3. Add chopped green chili in it & mix well. 4. Add pineapple chunks & mix well. 5. Take out pineapple raita in a serving bowl & garnished with chopped coriander leaves & pomegranate seeds. 6. Keep it in refrigerator for 1-2 hours. Serve chilled.

PINEAPPLE RAITA

Steps:

• Heat oil in a pan.
• Add mustard seeds.
• Allow to splutter.
• Once they stop spluttering, add ginger, chopped pineapple and the pineapple syrup.
• Simmer on low heat for 3 minutes or until thick.
• Remove from heat.
• Allow to cool.
• Pour into a bowl that has the beaten yogurt.
• Add salt, red chilli powder and curry leaves.
• Mix well.
• Garnish with a few slices of pineapple from the can.
• Serve chilled.