Pineapple Raita is a simple and cooling yogurt based Indian side dish recipe that tastes heavenly with spicy curries, Vegetable Pulao or Peas Pulao. Its key ingredients are fresh thick curd or yogurt and pineapples. An easy 15 minute recipe that actually tastes like dessert in a bowl.
This Raita is a popular condiment or accompaniment at most Indian restaurants and it pairs extremely well with Main Course Rice dishes like Biryani and Pilaf. It can also be served with spicy gravy dishes along with Indian breads.
The combination of sweet, ripe and juicy pineapples with thick curd is almost as if you are eating a dessert from a bowl. Best part is the recipe gets done in just 15 minutes.
This Raita makes a wonderful side dish when entertaining as its an easy crowd-pleaser!
This super simple recipe has taken quite a long time to be published on the blog even though I make it every week when the fruit is in season. It is my husband's favorite and also the reason why I can hardly manage to capture a decent shot before the bowl is frisked away to the dinner table.
Ingredients for Pineapple Raita
Please refer to the recipe card for the full list of ingredients along with measurements.
- Fresh Pineapple - Dice or Chop these into bite size chunks or large pieces, it is absolutely your choice.
- Thick Fresh Curd or Yogurt - I have used home made curd made from Organic Cow Milk. You can use store bought curd or Greek Yogurt for this recipe.
- Sugar - This raita is sweet and it is partially because of the pineapples and also because of the sugar added to the curd. We opt for this raita as an occasional indulgence.
- Kashmiri Red chilli powder - Balance of flavors is a must and hence a little bit of salt and heat combined with the sweetness from the sugar and the fruit, make it a delectable choice of condiment.
Pineapple Raita with Fresh Pineapples v/s Pineapple Raita with Canned Pineapples
In restaurants, we are served pineapple raita using canned pineapples that are soaked in sugar syrup so it is naturally sweet.
If you are looking for the restaurant style recipe, then you should opt for the canned pineapples. If using canned pineapples, drain the syrup and just chop the pineapple slices and add to the curd mixture.
Do Check Out Recipes using Fresh Pineapples - Pineapple Cucumber Salad - Quick Salad with a basic dressing. Pineapple Rasam - A South Indian Soup with lentils and fresh pineapples and Kerala Style Coconut and Yogurt based curry called Pineapple Pachadi.
What can be added to Pineapple Raita?
- Turn this raita into a mixed fruit raita by adding fruits like apples, grapes and pomegranate pearls.
- You can also add vegetables like cucumber and tomatoes, especially during summers.
- Spices like Roasted Jeera Powder (Cumin) and Chaat masala powder. Note - If using chaat masala powder, add salt with caution as the spice mix contains salt.
How to Make Pineapple Raita
In a bowl, add thick curd, whisk well to remove any lumps. Add sugar, finely chopped cilantro or coriander leaves and kashmiri red chilli powder along with salt to taste.
If serving immediately, add the chopped pieces of pineapple, mix and serve. Refrigerate the ingredients separately, if serving later. Once guests arrive, mix and serve immediately.
Frequently Asked Questions
The combination of pineapple or citrus fruits with dairy are most likely to have this effect due to a reaction that occurs. With canned pineapple, you will not face this issue. If you are using fresh pineapple, always add the pineapple to the curd, just before serving. If the raita sits for too long, the taste tends to be bitter in taste.
This raita belongs to the "make and consume" quickly category especially when using fresh pineapples.
Yes it does, cooking or steaming the pineapples help in reducing the bitterness. Grilling the pineapple adds a lovely taste to the raita as well.
Some Raita recipes on the blog
- Mixed Vegetable Raita - Best accompaniment for Pulao and Parathas
- Lauki (Bottle Gourd) Raita - A Summer friendly cooling raita recipe. Raita is high in water content and low in fat.
- Carrot Raita
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Fresh Pineapple Raita
Ingredients
1 cup is 250 ml, 1 tablespoon is 15ml, 1 tsp is 5 ml
- 1 ½ cup Curd (Fresh and Thick)
- ¾ cup Pineapples (Roughly chopped)
- 1 tsp Sugar
- ¼ tsp Kashmiri Red Chilli Powder
- 1 tbsp Cilantro or Coriander leaves finely chopped
- Salt to taste
Instructions
- In a bowl, add thick curd, whisk well to remove any lumps. Add sugar, finely chopped cilantro or coriander leaves and kashmiri red chilli powder along with salt to taste.
- If serving immediately, add the chopped pieces of pineapple, mix and serve. Refrigerate the ingredients separately, if serving later. Once guests arrive, mix and serve immediately.
Notes
- Adjust the quantity of sugar and red chilli powder according to your preference. The pineapples were naturally sweet so I have used 1 tsp sugar for the recipe.
- Use thick curd and do not add water while whisking.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan