Pineapple Raita recipe | How to prepare Pineapple Raita

Gems Gems, January 30, 2017

Raitas ( Pineapple Raita  ) are served along with Biryanis, Parathas pulavs or even masala papads. Raitas acts as soother to the spices Indian dishes. It is advised to have at least one curd based food in your diet daily for a better wellbeing. It cools off your body. Pudina Raita Recipe or  Mint Raita Recipe, Cucumber Raita   and Boondi Raita.

The history of Indian cuisine date backs 5000 years. After lot of invasion and interactions with many foreign cultures, the indian cuisine also evolved a lot. One such recipe is pineapple raita. Raita is always a delight to the palates during a spice rich meal. The word raita is seen printed in the beginning of 19th century. This word has been derived from Sanskrit word rajika which means black mustard, and tiktaka, means sharp or pungent. The western approximation of the dish is dip and the south indian version of raita is Pachadi in Kerala and Tamil nadu. In Andhra Rayalseems cuisine, pachadi has a different meaning which is chutney.

Pineapple Raita

Pineapple Raita

Pineapple Raita recipe
Serves: 1 Bowl
Prep time:
Cook time:
Total time:
Farm fresh pineapples in tangy yogurt seasoned with Indian spices.
  • One cup of fresh (Should not be sour) dahi or curd or yoghurt
  • Pineapple cut in to smaller cubes approximately half cup
  • Roasted cumin powder, approximately half teaspoon.
  • Salt as per requirement
  • Chopped Coriander leaves.
To garnish
  • Pomegranate arils around half cup
  • Half teaspoon of chili powder
  • Coriander leaves.
  • Black salt or Rock salt, as per your requirement
  • one or two teaspoons Sugar or as per your taste.
  1. For the prepration of Pineapple Raita, Whisk the curd in a bowl and keep aside
  2. Make fine cubical pieces if pineapple and keep aside
  3. Roast the cumin seeds / jeera and powder it.
  4. Chop the coriander leaves and keep aside
  5. In a bowl mix the ingredients whisked curd, pineapple pieces, powderd cumin seeds and coriander leaves
  6. Garnish it with pomogranite arils, chili powder and corrinder leaves
  1. If you like the taste of black salt or rock salt you can add the same. But adjust the normal salt accordingly.
  2. To make a more sweeter version, some recipes mix sugar in the curd during whisking.


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