Pineapple Raita
Serves: 4–5 people
Ingredients
- Curd – 1 kg (hung in a strainer for 7–8 hours in the refrigerator)
- Milk – 1½ cups
- Sugar – 2 tbsp (adjust according to taste)
- Salt – a pinch
- Black pepper – a pinch (optional)
- Pineapple slices (tinned) – 4 (finely chopped)
Method
- Place the curd in a strainer and keep it in the refrigerator for 7–8 hours to remove excess water and make it thick and creamy.
- In a mixing bowl, combine the thick curd, milk, sugar, salt, and black pepper (if using).
- Whisk well until smooth and creamy.
- Drain the pineapple slices properly and chop them into small pieces.
- Add the pineapple pieces to the curd mixture and mix gently.
- Transfer to a serving bowl and refrigerate for at least 1 hour before serving.
Serving Suggestions
- Serve chilled as a side dish or light dessert.
- Best enjoyed after meals as a refreshing and cooling dish.
- Can be served in small bowls or as part of an Indian thali.
- Tastes best when properly chilled.
Tips
- Always use thick hung curd for a rich and creamy texture.
- Do not overmix after adding the pineapple pieces.
- Drain the pineapple well to prevent the raita from becoming watery.
- Adjust the sugar depending on the sweetness of the pineapple.
- Serve chilled for the best taste and freshness.