By Yash Lakhan
April 25, 2024
Indian food isn't complete without raita, a tangy, sour, and somewhat sweet condiment made using yoghurt or curd. It is highly cherished during the summer months for its ability to facilitate digestion and cool down your body. However, not all raitas are made equal. This version uses pineapple as its star ingredient along with the curd. It is light, refreshing, and perfect to accompany your summer meals.
1 cup plain yoghurt 1 cup finely chopped pineapple 1/2 peeled and grated cucumber 1/4 cup freshly chopped coriander leaves 1/2 teaspoon roasted cumin powder 1/4 teaspoon black salt or to taste Sugar or honey to taste (optional) Fresh mint leaves for garnish (optional)
Beat the plain yoghurt until it's smooth in a mixing bowl.
Add the roasted cumin powder, diced pineapple, shredded cucumber, chopped coriander leaves, black salt, salt, and sugar or honey (if using). Blend thoroughly to combine all the components.
To suit your palate, taste and adjust the spice. You may adjust the sweetness by adding a little sugar or honey, or you can add more black salt for a tangier taste.
To let the flavours meld, chill the pineapple raita in the fridge for at least half an hour.
For a refreshing touch, sprinkle some fresh mint leaves on top before serving.