Make this easy Restaurant Style Pineapple Raita at home using my simple recipe and see yourself falling in love with the dish all over again. Here is how to make it.
Summers are upon us and I am always looking to make refreshing dishes that cools down the body.
A raita is included in the menu everyday for this very reason. I have a huge collection of variety of raita recipes which I keep rotating, so we don’t get bored eating the same thing over and over again.
Do check out my collection of Raita Recipes and make them for your family soon 🙂
This Restaurant Style Pineapple Raita is everyone’s favourite and if I tell you, it’s addictive, it’s an understatement.
Just like the popular Boondi Raita, this raita is also a crown pleaser.
Chunks of fresh pineapple cooked in sugar syrup and then mixed with fresh homemade curd and a very few spices give this raita a unique flavor and make it a perfect side dish to serve with any Indian meal.
Unlike the raita recipes where uncooked pineapple chunks are added in the curd, this unique recipe will change your notion about this raita.
Trust me and make it for yourself.
What is Pineapple Raita?
It is a dish where yogurt is mixed with a few spices and pineapple chunks. It is a very common Indian accompaniment or a side dish and is served in most Indian restaurants.
You might have known to make this raita by chopping the pineapple, adding it in curd along with spices.
But I am here with a firecracker of a recipe and you will never go back to the previous method ever.
In my recipe, the pineapple chunks and some of the pulp is cooked with sugar and it is then added in whisked curd along with roasted cumin powder, red chilli powder, black salt, and fresh coriander.
How to make Pineapple Pulp?
To make pineapple pulp, add peeled and cubed pineapple in a blender and blend until pureed nicely. Your pineapple pulp is ready to be used.
Why my Pineapple Raita turns bitter?
This raita may get bitter after some time because it contains an enzyme called bromelain which reacts with dairy products.
This can be avoided by cooking the pineapple and my recipe exactly does that.
Another way to make sure the raita doesn’t turn bitter is to grill the pineapple before adding it in the curd.
Canned pineapple also doesn’t turn bitter as they are cooked before canning but I really do not encourage the use of canned pineapple as their taste is very different from the fresh ones and that can result in very unappetizing raita.
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Step by Step Recipe
Heat water in a pan. Add sugar and pineapple pulp and cook for 3-4 minutes.
Add pineapple cubes and cook for another 3-4 minutes. Remove the pan from heat and let the mixture cool.
Pass the curd through a strainer so that it becomes smooth.
Add roasted cumin powder, black salt, red chilli powder and normal salt and mix well.
Add the cooled pineapple mixture in the curd.
Chill for a few hours. Garnish with fresh coriander and serve chilled.
Pineapple Raita Recipe
- 1/2 cup Pineapple (Cubed)
- 1/2 cup Pineapple Pulp
- 1/2 cup Water
- 1/4 cup Sugar
- 2 cups Curd
- 1/2 tsp Ground Cumin
- 1/2 tsp Black Salt
- 1/4 tsp Red Chilli Powder
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- Heat water in a pan.
- Add sugar and pineapple pulp and cook for 3-4 minutes.
- Add pineapple cubes and cook for another 3-4 minutes.
- Remove the pan from heat and let the mixture cool.
- Pass the curd through a strainer so that it becomes smooth.
- Add the cooled pineapple mixture in the curd.
- Add roasted cumin powder, black salt, red chilli powder and normal salt and mix well.
- Chill for a few hours.
- Garnish with fresh coriander and serve chilled.