Pineapple Raita
Edit

Pineapple Raita

A quick and simple raita, big on flavour... goes very well with tandoori meats.

Nirmala Prem

Ingredients

8-serving
  1. 1 pineapple , canned in its own juice
  2. 1 cucumber
  3. 1 red onion
  4. 2 Teaspoons cumin seeds
  5. 1/4 Teaspoon red chilli powder
  6. 2 Cups yogurt
  7. 1/2 Cup buttermilk
  8. 1/2 Cup water
  9. 1 Teaspoon mint leaves dried
  10. 1 Teaspoon coriander leaves fresh , chopped
  11. to taste salt ,

Method

10 mins
  1. Blank step
    Add Photo

    Dry roast the cumin seeds in a frying pan over medium heat, till they turn a deep brown-black colour and release a strong aroma.

  2. Blank step
    Add Photo

    Cool the roasted seeds, and grind finely in a mortar and pestle.

  3. Blank step
    Add Photo

    Place the yogurt, buttermilk and water in a large bowl. blend together well till combined.

  4. Blank step
    Add Photo

    Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste).

  5. Blank step
    Add Photo

    Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely.

  6. Blank step
    Add Photo

    Add it to the seasoned yogurt and mix well.

  7. Blank step
    Add Photo

    Add the finely chopped coriander leaves.

  8. Blank step
    Add Photo

    Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving.

  9. Blank step
    Add Photo

    Transfer to a serving dish, and serve as an accompaniment to meat dishes.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords