How to make pineapple raita?Image Credit source: Getty Images/masterchef_nidhi_sharma
Bunda Raita is generally made in all the houses. In summer, people like to make raita with vegetables like bottle gourd, cucumber, etc., but have you ever tried pineapple raita? This may seem like a strange combination to you, but it tastes really amazing. If you want a refreshing treat at lunch time in the summer season, then prepare and serve pineapple raita. If you eat it with hot rice, paratha and puri, it will taste amazing. In this article we will make pineapple raita with a Pahari twist.
If you feel like eating something refreshing, lightly tangy, with smooth texture in summer, then pineapple raita is a great idea. It does not take much time to make, so it is a good option for a sultry summer afternoon. Chef Nidhi Shah has shared the recipe of this raita. She often shares Himachali foods. So let’s see the recipe of Pineapple Raita with Pahadi Twist.
Keep it simple with this pineapple raita, but in Pahari style – sweet juicy pineapple, creamy cold curd, tangy flavor and desi tadka… perfect to enjoy this season with hot chapatti or paratha.
Ingredients for Raita: You need pineapple, 2 cups cold curd, half cup mint leaves, a bunch of fresh coriander, 3-4 green chillies or as per spicy, 1 tsp cumin, 1 tsp mustard seeds, 1 tsp roasted cumin powder, 1 tsp red chilli powder, ½ tsp Kashmiri red chilli powder, salt as per taste, ½ tsp asafoetida, 1 tsp mustard oil, 10-12 curry leaves.
Pineapple Raita Recipe
- First of all, wash and peel the pineapple and cut it into very fine pieces.
- The second step is to grind mint leaves, cumin, green coriander, green chilli and mustard. This will become Pahari style masala.
- Keep in mind that the mint spice should be kept coarse and grind it without grinding. You should use Khalbatta or Silbatta for this.
Pineapple Raita
- Now take curd in a bowl and add crushed spices to it. Along with this, also add pineapple in it.
- Now add salt, red chilli, roasted cumin powder. Mix everything well.
- Heat mustard oil in a tadka pan, add asafoetida and curry leaves and fry.
- Add the prepared tadka to the pineapple raita and cover it immediately so that the aroma is observed well.
- This raita, which can be prepared in 10 minutes, tastes amazing with rice.
Also read: Have you ever eaten ripe mango laddus and only need three things, Chef Kunal shared the recipe.
Note these tips
If you are making pineapple raita, you can also add a little sugar to it so that its tangy flavor can be balanced. Apart from this, if you want, you can lightly steam the pineapple so that when you eat the raita, it appears less tangy and does not feel too much crunch. This raita tastes good cold and can be served for instant refreshment.
