Fresh, bright, and straightforward to put together, Pineapple Raita is a gluten-free, vegetarian Indian side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 1 cup curd ((yogurt) or any plant-based yogurt)
- ½ cup chopped pineapple (- chopped in small cubes)
- ¼ cup pomegranate arils (- optional)
- ½ teaspoon red chili powder (or cayenne pepper or paprika)
- 1 teaspoon roasted cumin powder
- 1 to 2 tablespoons sugar (or add as per taste)
- salt (or edible, food grade rock salt ot black salt as required)
- 1 to 2 tablespoons chopped coriander leaves ((cilantro) - for garnish)
Method
- With a wired whisk, whip the curd till its smooth.
- Add the spice powders, sugar and salt to the curd. Mix well.
- Add the chopped pineapple cubes and half of the pomegranate arils.
- Reserve the other half for garnishing.
- While serving garnish pineapple raita with the remaining pomegranate arils and chopped coriander leaves.
- Serve pineapple raita immediately with any North Indian main course.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
