The Pineapple raita is slightly different from the one you eat at weddings, this one has the additional flavor of roasted cumin seeds and is a very quick recipe.
PINEAPPLE RAITA
Ingredients
4 slices of tinned pineapple
10-15 fresh mint leaves
2 tsps cumin seeds
1½ cups yogurt (dahi)
½ tsp black salt (kala namak)
Fresh mint sprig for garnish
Method
1. Roughly chop pineapple slices and finely chop mint leaves. Set aside.
2. Dry roast cumin seeds in a non-stick pan till fragrant. Transfer into a mortar pestle and coarsely crush them. Set aside.
3. Take yogurt in a large bowl, whisk well. Add the chopped pineapple, chopped mint and black salt, 1 tsp of the prepared roasted cumin powder and mix well.
4. Transfer into a serving bowl, sprinkle a little roasted cumin powder and garnish with mint sprig.
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