Pineapple Raita Recipe by Nirmala Prem
Cooking Instructions 10 mins 1 Dry roast the cumin seeds in a frying pan over medium heat, till they turn a deep brown-black colour and release a strong aroma. 2 Cool the roasted seeds, and grind finely in a mortar and pestle. 3 Place the yogurt, buttermilk and water in a large bowl. blend together well till combined. 4 Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste). 5 Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely. 6 Add it to the seasoned yogurt and mix well. 7 Add the finely chopped coriander leaves. 8 Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving. 9 Transfer to a serving dish, and serve as an accompaniment to meat dishes. 1 Dry roast the cumin seeds in a frying pan over medium heat, till they turn a deep brown-black colour and release a strong aroma. 1 Dry roast the cumin seeds in a frying pan over medium heat, till they turn a deep brown-black colour and release a strong aroma. 2 Cool the roasted seeds, and grind finely in a mortar and pestle. 2 Cool the roasted seeds, and grind finely in a mortar and pestle. 3 Place the yogurt, buttermilk and water in a large bowl. blend together well till combined. 3 Place the yogurt, buttermilk and water in a large bowl. blend together well till combined. 4 Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste). 4 Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste). 5 Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely. 5 Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely. 6 Add it to the seasoned yogurt and mix well. 6 Add it to the seasoned yogurt and mix well. 7 Add the finely chopped coriander leaves. 7 Add the finely chopped coriander leaves. 8 Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving. 8 Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving. 9 Transfer to a serving dish, and serve as an accompaniment to meat dishes. 9 Transfer to a serving dish, and serve as an accompaniment to meat dishes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tomato Rice Saucy Sausage Pasta Mushroom Omlette Spicy Tomato Chutney without Onions Kheema Pav Nutella Brownies Rava Laddu Fluffy Flax-seed Muffins Mashed potato Spanish Omlette Tomato Rice Saucy Sausage Pasta Mushroom Omlette Spicy Tomato Chutney without Onions Kheema Pav Nutella Brownies Rava Laddu Fluffy Flax-seed Muffins Mashed potato Spanish Omlette