The word raita first appeared in print around the 19th century; it comes from the Hindi language. The word raita in Bengali language and Hindustani is a derivative or portmanteau of the Sanskrit word rajika, meaning black mustard, and tiktaka, meaning sharp or pungent.

Raita is a side dish in Indian cuisine that is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider it to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes that range from almost sweet to intensely spicy.

Ingredients

  • 1 cup fresh curd (yogurt or dahi)
  • ½ cup pineapple, chopped cubes
  • ¼ cup pomegranate arils (optional)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 to 2 tablespoon sugar or add as per taste
  • rock salt or black salt as required
  • 1 to 2 tablespoon coriander leaves (dhania patta), chopped
  • a few coriander leaves for garnish (dhania patta)

Instructions

  • Whip the curd till its smooth.
  • Add the spice powders, sugar and salt to the curd. Mix well.
  • Add the chopped pineapple and half of the pomegranate seeds
  • Reserve the other half for garnishing
  • Chill the pineapple raita before serving.
  • Garnish the pineapple raita with the remaining pomegranate and chopped coriander leaves.
  • Serve pineapple raita immediately with any north Indian main course.
Pineapple Raita (Step by Step Photos) | Dassana's Veg Recipes