- Servings : 2-3
- Prep Time : 5m
- Ready In : 5m
Indian food is incomplete without Raitas. It is probably the hot tropical climate that demands the consumption of yoghurt. Yoghurt is believed to be a coolant. So you will find yoghurt consumed in a zillion ways in India-as itself with a meal, mixed with rice, just with sugar after a meal- like a dessert, or a kadhi- boiled and seasoned like a hot soup.
But I think the smartest way to consume yoghurt is making raitas, adding fruit or vegetables in it, makes it that much more delicious.
I cannot even begin counting how many kinds of raitas there are.
This raita can also be made just with the addition of salt like many people do, but this is my sister’s recipe – with a little bit more.
Of course, I have the cheat’s trick of using tinned pineapple, but go ahead and use fresh, if you have the time.
But one thing I can assure you- the taste- absolutely delicious.
- Tinned pineapple- 1 tin
- Yoghurt- 1/2 cup, beaten/stirred
- Cumin (Jeera) powder- 1/4 tsp
- Chat masala (optional)- 1/4 tsp
- Dried mint leaves (crushed)- 1/4 tsp
- Salt- to taste
Cut the pineapple into small pieces.
Crumble the dried mint.
In a bowl, beat the yoghurt. I used natural yogurt but you could use any yoghurt of your choice.
Greek yoghurt is good, but is very thick, so it might need a couple of tablespoons of water while beating it up to loosen it a bit.
Mix everything else, pineapple, spices and all into the yoghurt.
Tada – we are ready to serve.
Eat as an accompaniment to pulao (Pilaf) , roti, paratha or just by itself.
It is delicious!