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.
There are many delicious ways to use canned pineapple, check out our collection of recipes using canned pineapple.
Enjoy how to make Pineapple Raita recipe with detailed step by step photos below.
- To make pineapple raita, combine all the ingredients in a deep bowl and mix well.
- Refrigerate the pineapple raita for atleast 1 hour and serve chilled with paratha or subzi of your choice.
Nutrient values (Abbrv) per cup
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