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Pineapple Raita with Spiced Sugar Syrup and Pomegranate Recipe

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4.1 from 6 reviews

This Pineapple Raita is a refreshing Indian side dish that perfectly balances sweet, tangy, and spicy flavors. Made with creamy yogurt, juicy pineapple, aromatic spices, and a tempering of mustard seeds and curry leaves, it’s an ideal accompaniment to spicy meals or as a cooling snack during hot days. The pineapple slices soaked in sugar syrup add an extra burst of sweetness and texture to this delicious raita.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 Cups pineapple, diced
  • 2 Cups curd or yogurt
  • Salt to taste
  • 1 tablespoon roasted cumin powder (jeera powder)
  • 2 tablespoons powdered sugar
  • 1 teaspoon red chili powder
  • 1 teaspoon chaat masala
  • 2 tablespoons fresh coriander, chopped
  • 1 1/4 Cups water
  • 1 Cup granulated white sugar

For Tempering (Tadka)

  • 2 tablespoons cooking oil
  • 2 teaspoons mustard seeds (rai)
  • 6 – 8 curry leaves

For Garnish

  • 2 tablespoons pomegranate pearls
  • 2 tablespoons bite-size pineapple cubes
  • 1 tablespoon fresh coriander, chopped

Instructions

  1. Prepare Sugar Syrup: In a pot, boil 1 1/4 cups water with 1 cup granulated white sugar for 8 to 10 minutes until the syrup thickens slightly. Turn off the heat and add fresh pineapple slices to the syrup, allowing them to soak for 10 minutes. Note: Skip this step if using canned pineapple slices.
  2. Chop Pineapple: After soaking, chop the pineapple slices into small pieces and set aside.
  3. Whisk Yogurt: Using a wire whisk or hand blender, whisk 2 cups of curd or yogurt until smooth and creamy.
  4. Add Spices: To the whisked yogurt, add salt to taste, 1 tablespoon roasted cumin powder, 2 tablespoons powdered sugar, 1 teaspoon red chili powder, and 1 teaspoon chaat masala. Whisk again to combine all ingredients thoroughly.
  5. Combine Pineapple and Coriander: Add the chopped pineapple pieces and 2 tablespoons of fresh chopped coriander into the yogurt mixture. Mix well and adjust sugar or spices as needed according to your preference.
  6. Prepare Tempering (Tadka): Heat 2 tablespoons of cooking oil in a small pan over medium heat. Add 2 teaspoons mustard seeds and 6 to 8 curry leaves. Once the mustard seeds start popping, remove the pan from heat.
  7. Assemble Raita: Pour the hot tempering over the pineapple raita mixture to infuse flavor.
  8. Garnish: Garnish the raita with 2 tablespoons pomegranate pearls, 2 tablespoons bite-sized pineapple cubes, and 1 tablespoon fresh chopped coriander leaves for freshness and color.
  9. Chill: Refrigerate the pineapple raita until ready to serve to enhance the flavors and provide a cooling effect.
  10. Serve: Serve the Pineapple Raita chilled as a refreshing accompaniment to spicy Indian dishes or as a light snack.

Notes

  • If using canned pineapple slices, you can skip making the sugar syrup and soaking step.
  • Adjust the quantity of red chili powder and chaat masala to suit your spice preference.
  • The tempering adds an aromatic flavor but can be omitted for a simpler version.
  • This raita is best served fresh but can be refrigerated for up to 24 hours.
  • Using fresh pineapple ensures the best texture and flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/pineapple-raita-with-spiced-sugar-syrup-and-pomegranate-recipe/