When the tomato pulao cooking on the stove wafts out aroma all around the house, the foodie mind thinks about some creative side dish to pair with. This is what happened today at my house. Unlike the normal onion tomato raita, it was pineapple raita which accompanied pulao in lunch. The sweet and tangy pineapple combined in yogurt with some spices tastes amazingly delicious. So the lunch was quite appetizing and heart filling for the family today.
Most veggies go raw in to raita. Like the tomato, cucumber or onion taste pretty good in raita. But I cooked pineapple cubes for 2 minutes before combining with yogurt. This is because pineapple turns bitter after some time when included raw in yogurt. This is because of certain enzymes present in pineapple. So in order of overcome the bitterness issue associated with pineapple, it needs to be cooked for few minutes.
Otherwise, you can keep the spiced yogurt and pineapple cubes separately. And just before serving, both can be combined. This also works well in avoiding bitterness.
The spices like black salt, sugar and cumin takes the pineapple raita to next level. It absolutely feels like food heaven to eat raita on hot summer days.
Watch the video:
Pineapple Raita Recipe
Ingredients
- 1 cup Yogurt
- 1/2 cup Pineapple cubes
- 1/2 tsp Black salt
- 1/2 tsp Cumin powder
- 1/2 tsp Sugar
Instructions
- In a sauce pan add some water and pineapple cubes. Bring it to boil and cook for about 2 minutes. Switch off and strain all water. Let it cool down.
- In a wide bowl add yogurt and whisk well. You can include little water too. Next add all spices like black salt, cumin and sugar. Mix well. Then include pineapple cubes and give a mix again.
- This pineapple raita pairs well with pulao. Serve immediately.
Notes
- Cooking pineapple helps the raita not turn bitter after some time.
- If you are serving raita immediately, you can include raw pineapple also.
- Adjust the spices according your taste.
