Pineapple Raita
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup yogurt
- Β½ cup + 2 tablespoons pineapple (chopped)
- ΒΌ teaspoon cumin powder
- β teaspoon smoked paprika
- ΒΌ teaspoon mint flakes (more to sprinkle)
- ΒΎ teaspoon sugar
- ΒΌ teaspoon black salt
- 10 coriander leaves
Method
- Measure 1 cup of yogurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yogurt.
- After 15 minutes, transfer the yogurt to a bowl and add black salt, smoked paprika, mint flakes, cumin powder and sugar.
- Whisk the yogurt till spices are well mixed.
- Add the chopped pineapple pieces to the yogurt and mix.
- Finally add some chopped coriander leaves and mix.
- Pour the raita into serving bowl and garnish with chopped pineapple pieces.
- Sprinkle some mint flakes on top and chill the raita before serving.