Yogurt-Pineapple Raita

Name: Yogurt-Pineapple Raita
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup fresh pineapple; 2 tbsp sugar; 0.5 cup water; 3 tbsp finely grated coconut; 1 cup plain yogurt; 1.25 tsp salt; 1 fresh hot green chili pepper; 1 tbsp olive oil; 0.5 tsp whole brown mustard seeds; 0.25 tsp whole cumin seed; 2 hot dried red chilies; 10 fresh curry leaves; 2 tbsp finely sliced shallots

Gently simmered pineapple, yogurt and coconut, warmed with mustard seeds and cumin, a South Asian raita.

20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Bring pineapple, sugar, and 1/2 cup water to a simmer in a small pan. Cook over low heat, stirring often, until the liquid evaporates, about 10 minutes. Add the coconut and stir once or twice. Remove from heat and set aside to cool.
10 min
2
Beat yogurt with a fork or whisk until smooth and creamy. Add the salt, green chili, and cooled pineapple-coconut mix. Stir to mix.
3
Put the oil in a small frying pan over medium-high heat. When shimmering, scatter in the mustard seeds, cumin seeds, and red chilies. In a few seconds, when the mustard seeds start to pop, add the curry leaves and shallots. Turn heat down to medium. Stir and cook until the shallots start to brown.
4
Pour spiced oil over yogurt and stir well to combine. Serve.