by Tarla Dalal
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Added to 24 cookbooks
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Tangy and sweet pineapples combine very artistically with whisked curds and spice powders to make a tongue-tickling raita that is a perfect accompaniment for parathas. Use canned pineapple to avoid the risk of tartness in the fresh fruit. Also, make sure you use fresh curds and not sour curds to make this fruity treat. Keep the Pineapple Raita chilled till you serve to preserve the freshness.
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for atleast 1 hour and serve chilled with paratha or subzi of your choice.
Nutrient values (Abbrv) per cup
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