Pineapple / Ananash Raita
Among all raitas, pineapple raita happens to be my favorite, primarily because of its distinct sweet and sour flavor. Pineapples are inherently sweet and the addition of black salt gives it a sourish flavor. If you have tinned pineapple available then, it is the easiest raita to prepare.
Pineapple: ½ cup, cut into small pieces (I use Dole Pineapple slices, you can use fresh pineapples as well)
Curd / Yogurt: 1 cup
Roasted cumin powder : ½-1 tsp
Black salt as per taste
Salt to taste
- Add cut pineapple slices and pineapple juice from the container to well beaten curd. Don’t beat the curd too much, just enough to make sure it has a uniform consistency, add water if the curd is too thick, usually that is not needed.
- Add roasted cumin power, black salt and regular salt and mix it properly, adjust the quantity as per your taste. It should have a sweet to sour taste, add more black salt if that is not the case.
- Serve slightly chilled.
- You may choose to decorate it with a few dhania (cilantro) leaves.
Possibly Related Posts (Generated Automatically)
- Lauki Raita (Bottle Guard or Opo Squash Raita)
- Pineapple Halwa (Ananas Ka Halwa)
- Kheera (Cucumber) Raita
- Mooli Raita (Radish Dip)
- Boondi Raita
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