Pineapple Raita

Pineapple Raita

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

Nirmala Prem


  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 ,


10 mins
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    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.

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

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

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

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

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    Add it to the seasoned yogurt and mix well.

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    Add the finely chopped coriander leaves.

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

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

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