Pineapple Raita. 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?

For more recipes related to Pineapple Raita checkout Pineapple Pachadi, Pineapple Raita. You can also find more Raitas recipes like Mooli Ka Raita Burani Espanaaj Corn And Boondi Raita Pakodi Raita Fresh pineapple tastes terrific in this twist on a traditional Indian condiment. But you can use canned, as well (use one tablespoon of the syrup in place of the sugar called for in the recipe).

Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to prepare a special dish, pineapple raita. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pineapple Raita is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They're fine and they look wonderful. Pineapple Raita is something which I have loved my whole life.

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?

To begin with this recipe, we must first prepare a few components. You can cook pineapple raita using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pineapple Raita:

{Make ready 1 of pineapple , canned in its own juice.
{Make ready 1 of cucumber.
{Take 1 of red onion.
{Get 2 Teaspoons of cumin seeds.
{Get 1/4 Teaspoon of red chilli powder.
{Prepare 2 Cups of yogurt.
{Get 1/2 Cup of buttermilk.
{Take 1/2 Cup of water.
{Take 1 Teaspoon of mint leaves dried.
{Take 1 Teaspoon of coriander leaves fresh , chopped.
{Make ready to taste of salt ,.

You can prepare this up to a day ahead; garnish with mint and peppercorns just before serving. Serve with grilled chicken and pita bread. Pineapple raita can be stored in the refrigerator for a couple of days but it tastes best when consumed the same day. Yogurts in India are sourer than the ones found in the US.

Instructions to make Pineapple Raita:

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..
Cool the roasted seeds, and grind finely in a mortar and pestle..
Place the yogurt, buttermilk and water in a large bowl. blend together well till combined..
Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste)..
Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely..
Add it to the seasoned yogurt and mix well..
Add the finely chopped coriander leaves..
Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving..
Transfer to a serving dish, and serve as an accompaniment to meat dishes..

Make sure you are using thick yogurt or strain the yogurt if needed before adding milk. Pineapple raita always reminds of the time, when I first had it in a restaurant in Mumbai. I was doing my post graduate studies at that time and one of my pals took me to this restaurant and suggested that the pineapple raita was really good there. Pineapple Raita with amazing step by step photos. Pineapple Raita is made from pineapple, curds, sugar and jeera.

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