Pineapple Rita Recipe- Sharm Junoon

Pineapple raita is an easy and fresh dish that does not require cooking. It is simply made by mixing fresh yogurt with juicy pineapple pieces and some pomegranate seeds, then finishing with a pinch of simple masala powder at the top. Combo makes it colored and tasty to eat to see it.

It rarely takes a few minutes to keep this Rita together and it gives good cooling balance when lunch or dinner is very spicy or rich. It feels light, cool and also looks colored due to fruits. Yogurt makes it creamy while pineapple bits allow small bites of sweetness in the middle and make it tasty.

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About pineapple raita

Pineapple raita is one of the most popular fruit rats and many people love it with rice recipes. Unlike onion or cucumber raita, it has its own sweet taste from pineapple that mixes well with cold yogurt. Spice powder adds another layer of taste that makes it very unique.

It is usually served in a restaurant with biryani or casserole. The texture is creamy with curd, but with a juicy bitter cutting of pineapple and sometimes pomegranate. Roasted cumin and chili powder adds a light masala kick, so it is never plain.

Small changes are possible if you do not have small changes to use canned pineapple, add black salt or even leave pomegranate. Each version comes slightly different but still tastes well. The main taste is always pineapple, which makes this raita out.

I usually prepare it when we cook spicy pulas or biryani at home. We love this cool pineapple raita, really feels refreshed.

Pineapple

• Curd – I have used thick yogurt here, it gives creamy texture and also does not bend Rita with water. Homemade yogurt also works, just make sure it is a thick type.
• Pineapple – Fresh pineapple pieces are the best, they give natural sweet with small legs. If not fresh, you can also use canned pineapple, just rinse the syrup before using.
• Pomegranate – Small red seeds add crunch, color and light sweet. You can leave if not in hand, but I like to add because it makes Raita look fresh.
• Sugar – Adding small sugar helps to balance pineapple curd and tang. Adjust dependent how sweet your pineapple is.
• Masala powder – I have used red chili powder, roasted cumin powder and chat masala. It gives spices, taste and minor tang punch. If you want, a pinch of black salt can also be added.
• coriander leaves – Fresh coriander brings good smell and bright color. Just a small handful of chopped is enough.

Why does this recipe works

• This recipe is simple and quick, no cooking step is required.
• It is a light and cool dish that balances heavy food well.
• Pineapple and pomegranate with yogurt make it both fresh and filling.
• You can easily change sweetness or masala according to your taste.
• It looks colorful on the table, so it is good for family or guests to serve.

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How to step by step pineapple raita

1. Take curd in a mixing bowl, mix it well. Now add sugar, red chili powder, roasted cumin powder, chat masala powder and salt. mix well.

2. Now add pineapple cubes, pomegranate and coriander leaves. Give a quick mixture.

Serve with casserole / rotis!

Expert tips

• Use Hung Curd – If you want a thick creamy raita, you can use Hung Dahi. It looks rich in raita and fruits do not drown down.
• Choose sweet pineapple – cooked pineapple works best, it gives natural sweetness. If pineapple is very sour, the taste of raita is not good.
• Cool fruits – If you keep pineapple and pomegranate in the fridge before the mixture, raita feels additional cooling. I usually do this in summer, its taste is very good.
• Do not overmix – If you shake a lot of fruits inside the curd, it can leave the juice and make the raita full of water. Just bend lightly and leave.
• Add nuts – Small chopped cashews or almonds give crunch. Is not traditional, but I have tried and this party version has a good taste.

Service and storage

Serve pineapple raita with pulao, biryani, rotis or even some simple fried rice. It matches so well with spicy dishes because curd and fruits cool the mouth and balance the heat. Store the remaining stores in the fridge and finish within a day as the fruits inside the curd do not remain fresh for a long time. Avoid keeping out for a long time.

General question

1. Can I leave pomegranate?

Yes, you can leave pomegranate, Raita still tastes good with only pineapple.

2. Can I add canned pineapple?

Yes, you use canned pineapple, but wash to remove excess syrup sweetness.

3. Can I do it forward?

You can push yogurt with spice powder, but add fruits before serving.

4. Can I change salt with black salt?

Yes, black salt works very well and gives raita a strong taste.

5. Is this dish very sweet?

No, it is a balanced taste with sweet pineapple, sugar, curd tang and spices.

If you have any other question about this Pineapple Rita Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

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