This is one of the popular raitas available in Indian restaurants. The addition of pineapple gives this raita a sweet and tangy flavor; making it popular among kids and adults.
Usually, the chefs in restaurants use canned pineapple for this dish. However, it is not a good option because of the processed nature of canned foods. It is best to make this dish with fresh pineapple. However, adding fresh pineapple makes the dish bitter in minutes. In order to avoid this, cook the pineapple with sugar. The Raita would taste as good as the one you get in restaurants or even betterJ. The homemade Raita can be preserved for 3 to 4 months in the deep freezer.
How to store Pine Apple:
Chop the skinned Pine Apple into small pieces.
Heat a broad Non Stick Pan. Add Pineapple pieces and sugar in the ratio of 3 tbsp of sugar per half a large sized pineapple.
Cook in high flame for 4 to 5 minutes. Stir often to avoid burning.
Allow to cool fully and transfer to an air tight container and store in a refrigerator.
Pineapple – ¾ cup (processed freshly or stored in the refrigerator as above)
Chilled Curd (Dahi/ Yogurt) – 1 cup
Powdered Sugar – 1 ½ tbsp
Salt – 1 pinch
Jeera Powder- 2 pinches
Whisk the curd and make it smooth.
Add all ingredients and mix well with a spoon.
The tasty Pineapple raita is ready to be served with Pulav and Biryani. Can be served as a side dish with Roti, Chappati, Naan etc.
Adjust the quantity of Sugar depending on the sweetness of Pineapple.
Canned processed Pineapple can also be used for preparing this Raita. No need to add Sugar if canned Pineapple is used. Add very little Sugar if needed.