For those who don’t know what ‘raita’ is – it is an Indian side dish made with curd. Raita is usually served with the main course to balance the spiciness of curries. It is like a dipping sauce. There are many varieties of raita like – pudina raita, boondi raita, onion raita, and so on. Raise your hand if you love the classic pineapple raita served at Indian restaurants. Oh God, it is one of my favourite side dishes to accompany the spicy Indian main course. It is sweet, sour, savoury, and so refreshing. A perfect combination of flavours to cool down the palette after a spicy Indian meal. Sometimes pineapple raita is served as a side dish, and sometimes it’s more of a summer sweet treat – it can be literally enjoyed during any hour of the day.
Picking Pineapple For Raita
The prominent flavour in this raita recipe is sweet pineapple. I have tried this raita recipe with both canned and fresh pineapple. And in my opinion, it tastes best with canned pineapple. The sweet, tender, syrup-coated canned pineapple when combined with yogurt and spices creates the best raita ever. If you are using fresh pineapple – pick a juicy, ripe, sweet-tasting one. Soak it in homemade sugar syrup for 10 minutes. The bland or too sour pineapple will not give you the right taste.
Tempering (Tadka) for Raita
I love a crunchy, flavoursome South Indian Style tempering on my raita. This pineapple raita recipe is inspired by the South Indian Pachadi. Hence, a basic tadka of oil, mustard seeds, and curry leaves is what makes my raita recipe so special. Usually, the pineapple raita is served without tempering at Indian restaurants. You can skip the tempering, the raita tastes delicious even without tempering as well.
Watch Pineapple Raita Video
Serving Suggestion
You can serve raita as a side dish with biryani, pulao, dals, or curries. It tastes great as a dipping sauce for kebabs, tikka, or any other type of grilled or fried snack. Pineapple Raita is best served chilled. Allow it to sit in the refrigerator for 20 – 30 minutes before serving. Store the leftover raita in an airtight container in the refrigerator for 1 – 2 days. After 24 hours the raita slowly start tasting bitter and sour because of pineapple. follow us on Youtube and Instagram for video recipes.
