Pineapple Raita or Ananas Raita - is an absolutely yummy creamy Indian Raita Recipe of fresh pineapple in yogurt and spices. Ananas ka raita is a midly spicy, sweet and tangy yogurt based dip served as side dish to main course dishes. Unlike other raitas, this minty pineapple ka raita is one such recipe to be enjoyed as a cool light fruity snacks during summers or as meal for while you are on dieting. Served with variety of delicacies from Curries to Pulao to Biryani to Mughlai recipes. And why just limit it to one particular item only? Take a bowl full of this salty tangy and sweet pineapple raita, a plate full of your favorite cuisine and set down at your dining table. Here is how to make pineapple raita recipe at home
How to Make Pineapple Raita Recipe (Ananas Raita) at home?
As the name expresses, it is a little more than that of it. You are going to need good amount of curd, water, fresh pineapple chunks, black salt, chat masala, lime juice. Also, we need to add a spice mix paste in here, to make it much more delightful. For the paste we require, coriander and mint leaves, pineapple chunks, green chilies and cumin seeds. A special tadka for a special flavor is also required here. For that take cumin seeds, whole red chili and oil. A little tiwst you can do to this ananas raita recipe is , the addition of anar. yes, you can add anar or pomegranate pearls to make anar pineapple raita recipe
Can we make Pineapple raita with Canned Pineapple slices or tidbits?
Canned pineapple raita tastes similar to that of the fresh pineapple fruit raita . The only difference here is to use canned pineapple instead of the regular ones. Yes, there is a possibility that you might have to finish the fresh pineapple ka raita as soon as possible. For the reason, fresh pineapple turns bitter or pungent in taste as enzyme reacts to milk or yogurt when kept open for too long. It advisable to use items with pineapple sooner, to avoid it getting wasted. So, canned pineapple, essentially works better for the ananas ka raita recipe
How to make Restaurant Style Pineapple Raita Recipe?
To make restaurant style pineapple raita recipe, first, take a yougrt in large bowl. Then add sugar, salt, lemon juice, and roasted cumin powder along with little chaat masala and red chilli powder. Mix everything until combined well. Then, add pineapple chunks and mix. Garnish with some fresh chopped coriander leaves. If you wish, you can give tadka to the raita as well.
Serve Ananas Raita With
It can be served with dishes absolutely of your choice. Be it Dal Chawal, Chole palak or Jeera Aloo, Pulao of chicken or vegetable, Biryani, Yakhni Pulao and also with do with any paratha. Raitas and Salads are a soul part of biryani and pulao. Honestly, I cannot imagine my biryani, pulao and such dishes without salads and raitas.
Pineapple Raita With Tadka
To give a punch of spice and add an Indian flavor, tadka is often necessary. Like how a tadka is given in a boondi raita too. Indians and tadka are like laurel and hardy. We go with each other wherever we are and it never disappoints the combination in anything. I guess it’s time to give a shot to a delicious ananas raita.
Usually, fresh pineapple chunks turns bitter when left in yogurt or milk for long hours. So, the best way to avoid bitterness of fresh pineapple in raita is to refrigerate whisked yogurt, pineapple chunks and masala paste seperately until ready to serve. When, you are about to serve it, just mix everything , pour the tadka and serve immediately. This way you will always avoid the pineapple turning bitter in yogurt. However, canned pineapple chunks always works best to make raita as they are heated and then preserved. Heating it knock down the enzyme responsible for turning it bitter. Hence canned pineapple raita never turns bitter when made in advance also.
Pineapple Raita or Ananas Raita - is an absolutely yummy Indian Raita Recipe of pineapple in yogurt and spices. this raita is midly spicy, sweet and tangy yogurt based dip served as side dish to main course dishes or Indian curries, biryani or pulao.
To begin with, first, add all the ingredients into a blender, that is mentioned under to make paste.
Then, blend it well into a fine paste.
Once the paste is ready, take yogurt in a large bowl, add chaat masala, black salt, water and mix.
Then, add ground pineapple chutney paste into it and mix well.
Now, pineapple chunks and mix well, and then keep it aside
To make tadka, heat oil in a small pan. Once the oil heats up, add cumin seeds and allow it to crackle. Then add whole red chilies and fry for another few seconds
Finally, pour the tadka over the pineapple raita and chill for few hours, Serve.
Usually, fresh pineapple chunks turns bitter when left in yogurt or milk for long hours. So, the best way to avoid bitterness of fresh pineapple in raita is to refrigerate whisked yogurt, pineapple chunks and pineapple masala paste seperately until ready to serve. When, you are about to serve it, just mix everything, pour the tadka and serve immediately. This way you will always avoid the pineapple turning bitter in yogurt. However, canned pineapple chunks always works best to make raita as they are heated and then preserved, Heating them knock down the enzyme responsible for turning it bitter. Hence canned pineapple raita never turns bitter when made in advance also.So, you can go on ahead with making pineapple raita using canned pineapple.