Pineapple Raita Recipe – Smoked Paprika & Mint Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Pineapple Raita Recipe – Smoked Paprika & Mint Indian Side Dish

Hey everyone! If you’re anything like me, you love a good Indian meal, but you also know that the sides are just as important. They really balance everything out, right? I’m so excited to share my recipe for Pineapple Raita – it’s a little sweet, a little smoky, and incredibly refreshing. It’s become a staple at my table, especially during warmer months, and I think you’ll absolutely love it too!

Why You’ll Love This Recipe

This Pineapple Raita isn’t your average raita. The sweetness of the pineapple combined with the smoky paprika and cool mint is a flavor explosion! It’s super easy to make, requires minimal cooking (basically none!), and is the perfect accompaniment to spicy curries, biryanis, or even grilled meats. Honestly, I sometimes just enjoy it with some papadums for a light snack. It’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 cup yogurt
• ?? cup + 2 tablespoons chopped pineapple
• ?? teaspoon cumin powder
• ?? teaspoon smoked paprika
• ?? teaspoon mint flakes
• ?? teaspoon sugar
• ?? teaspoon black salt
• 10 coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Yogurt: This is key. You want a really thick yogurt for raita. I usually hang mine in a muslin cloth for a couple of hours, but the 15-minute strainer trick works great too! Thicker yogurt means a creamier, less watery raita.
• Black Salt (Kala Namak): Don’t skip this! It has a unique sulfurous flavor that really elevates the raita. It’s not the same as regular table salt, trust me. You can find it at most Indian grocery stores or online.
• Smoked Paprika: This adds a lovely smoky depth that complements the sweetness of the pineapple. I prefer Spanish smoked paprika (pimentón de la Vera) but any good quality smoked paprika will do.
• Pineapple: Fresh pineapple is best, but frozen (thawed) works in a pinch. Just make sure it’s not packed in syrup!

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like assembling, really.

1. First, place your yogurt in a strainer and let it sit for about 15 minutes to get rid of any extra water. We want it nice and thick!
2. Now, transfer that beautifully thickened yogurt to a mixing bowl. Add in your cumin powder, smoked paprika, mint flakes, sugar, and black salt.
3. Give everything a good whisk until all the spices and sugar are nicely blended into the yogurt. No one wants a mouthful of spice!
4. Gently fold in the chopped pineapple. Be careful not to overmix – we want to keep those pineapple pieces intact.
5. Stir in those fresh coriander leaves for a pop of freshness.
6. Transfer the raita to a serving bowl. Garnish with a few extra pineapple pieces and a sprinkle of mint flakes for a pretty presentation.
7. Finally, and this is important, refrigerate for at least 30 minutes before serving. This lets all the flavors meld together and chills it perfectly.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to taste and adjust the seasoning! Everyone’s palate is different.
• If your raita is still a little too thin after straining, you can add a tablespoon of gram flour (besan) while whisking.
• For a smoother raita, you can blend all the ingredients together, but I prefer the texture of the chopped pineapple.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use your favorite plant-based yogurt! Coconut yogurt works particularly well.
• Spice Level Adjustment: If you like things a little spicier, add a pinch of cayenne pepper or increase the amount of smoked paprika.
• Summer Cooling Variation: Grated cucumber is a fantastic addition during hot weather. About ½ cup would be perfect. My grandma always added it!
• Festival Adaptation: This raita is lovely served alongside Eid or Diwali meals. It’s a nice contrast to the richer dishes.

Serving Suggestions

This Pineapple Raita is incredibly versatile! Here are a few of my favorite ways to serve it:

• With spicy chicken or lamb curries.
• Alongside a flavorful biryani.
• As a dip for vegetable sticks or papadums.
• As a cooling side dish with grilled tandoori chicken.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of yogurt is best for raita? Full-fat yogurt is ideal for a creamy texture, but low-fat works too. Just make sure it’s thick!
• Can I make this raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld.
• What if I don’t have smoked paprika? What can I substitute? Regular paprika will work, but you’ll miss out on the smoky flavor. A tiny pinch of chipotle powder could also be a good substitute.
• Is black salt essential for the flavor? While you can use regular salt, black salt really adds a unique dimension. I highly recommend it!
• How can I adjust the sweetness of the raita? Add more or less sugar to taste. You can also use a natural sweetener like honey or maple syrup.

Enjoy! I really hope you give this Pineapple Raita a try. Let me know what you think in the comments below. Happy cooking!