Raita is common in the Indian Sub-continent and it is made with Yogurt. The closest approximation in the western cuisine is a dip. It is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, and mustard that make your dishes spicier, raita has a cooling effect to contrast with spicy dishes.
Serves: 4 | Prep/Cook time: 15 minutes
- Canned pineapple - 1 tin
- Yogurt - 2 cups
- Cumin seeds - 1 tbsp, roasted & pounded
- Salt - 1 tsp or to taste
- Boondi - for garnish
- Cutting board
- Mortar & pestle/ Blender
- Cut up your canned pineapple into small pieces. Feel free to adjust the size based on your preference.
- If you’re using fresh pineapple soak it in sugar syrup* for at least 30 minutes. This will help remove any sour taste from the fruit.
- Whip the yogurt till it’s smooth. For a thicker raita, drain as much whey (liquid) from the yogurt as possible.
- Roast your cumin seeds on a dry pan and then transfer them to a mortar and pestle and pound them until you get a coarse powder. You can even do this in a mixer grinder.
- Now combine the pineapple, cumin and yogurt in a bowl. Add some salt for taste.
- If you want a sweet raita without any savoury element then skip the salt and add in some powdered sugar.
*How to make sugar syrup: To make a thin sugar syrup heat two cups of water in a saucepan. Add in 1 cup of sugar to this and let it boil on a medium flame for 4-6 minutes or until all the sugar has dissolved into the water.