Pineapple Raita

Raita is a traditional Indian side dish made with yogurt/curd as the base, combined with various ingredients like vegetables, fruits, herbs, and spices. It is typically served cold and is known for its cooling effect, especially when paired with spicy food.

Pineapple raita is a popular Indian side dish made by combining fresh yogurt/curd with chopped pineapple and a blend of spices. It’s known for its cooling, sweet, and slightly tangy flavor, which makes it a perfect accompaniment to spicy Indian dishes like biryani, pulao, or kebabs.

Here I am sharing quick and easy pineapple raita recipe with step-by-step instructions and video. It’s served chilled and is often included in Indian festive meals or summer menus. Raita balances heat and adds moisture to meals, making it a staple in Indian cuisine.

Recipe Video for Pineapple Raita

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How to make Pineapple Raita

Place a pan over medium heat. Add ¼ cup water, ½ cup chopped pineapple, 2 tsp sugar and cook until all the water evaporates and pineapple softened. Set the mixture aside to cool.

Now in a bowl add 1 cup yogurt/curd and whisk until smooth.

Add in cooked pineapple, 2 tbsp pomegranate seeds, finely chopped coriander leaves, ½ tsp roasted cumin powder, 1/8 tsp black pepper powder, 1/8 tsp kashmiri chili powder, pinch of black salt, regular salt and mix everything well.

Enjoy Pineapple Raita with biryani or pulao.

Tips

Whisk yogurt well to remove lumps before mixing in other ingredients.

Fresh pineapple gives the best flavor. If using canned pineapple, drain the syrup completely and chop into small pieces.

Pineapple Raita

Recipe by Divya PatelCourse: SidesCuisine: Indian

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Pineapple raita is a popular Indian side dish made by combining fresh yogurt/curd with chopped pineapple and a blend of spices.

Ingredients

• ¼ cup Water

• ½ cup Pineapple (chopped into small pieces)

• 2 Tsp Sugar

• 1 cup Curd/Yogurt

• 2 Tbsp Pomegranate seeds

• Coriander Leaves (finely chopped)

• ½ Tsp Roasted Cumin Powder

• 1/8 Tsp Black Pepper Powder

• 1/8 Tsp Kashmiri Chili Powder

• Black Salt a pinch

• Salt to taste

Directions

• Place a pan over medium heat. Add ¼ cup water, ½ cup chopped pineapple, 2 tsp sugar and cook until all the water evaporates and pineapple softened. Set the mixture aside to cool.
• Now in a bowl add 1 cup yogurt/curd and whisk until smooth.
• Add in cooked pineapple, 2 tbsp pomegranate seeds, finely chopped coriander leaves, ½ tsp roasted cumin powder, 1/8 tsp black pepper powder, 1/8 tsp kashmiri chili powder, pinch of black salt, regular salt and mix everything well.
• Enjoy Pineapple Raita with biryani or pulao.

Notes

• Whisk yogurt well to remove lumps before mixing in other ingredients.
• Fresh pineapple gives the best flavor. If using canned pineapple, drain the syrup completely and chop into small pieces.

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