Some recipes aren’t just about taste — they’re about moments. And for me, pineapple raita is one of them. Every summer during our school holidays, my maasi would bring her famous pineapple raita to our family picnics. We’d all gather under mango trees with baskets of biryani, paratha rolls, pickles, and sweets — but it was always her chilled bowl of pineapple raita that vanished first.
While everyone else carried cucumber or boondi raita, maasi’s raita was different — creamy, chilled curd with juicy, golden pineapple chunks, just a touch of sugar, a sprinkle of roasted cumin, and a handful of fresh mint. I’d hover near the basket, pretending to look for napkins, just waiting for her to take off the lid. That first spoonful was always magic. Sweet, salty, tangy — all in one bite.
Today, I recreate that same raita, and though the setting has changed, the memories haven’t. It’s still the side dish that steals the show — just like it did all those summers ago.
Ingredients (serves 2–3)
1 cup fresh thick curd (yogurt), whisked
½ cup chopped pineapple (fresh or canned)
½ tsp roasted cumin powder
¼ tsp black salt (kala namak)
Salt, to taste
½ tsp sugar (optional, if pineapple is sour)
1 tbsp finely chopped mint leaves
1 green chili, deseeded and finely chopped (optional)
A few pomegranate seeds or coriander leaves for garnish
Steps to Make It
1. Prepare the curd: Whisk curd in a mixing bowl until smooth and creamy. If it’s too thick, add 1–2 tbsp chilled water.
2. Add flavor: Stir in the roasted cumin powder, black salt, sugar (if using), and regular salt. Mix gently.
3. Add pineapple: Fold in the pineapple pieces and chopped mint. If you’re using green chili, add it now for a slight kick.
4. Chill: Cover and refrigerate for at least 30 minutes before serving. This lets the flavors blend beautifully.
5. Garnish: Before serving, sprinkle pomegranate seeds or a few coriander leaves for color and crunch.
Tips for Best Raita
Use fresh pineapple if possible — its slight tang lifts the raita naturally. Canned works, but drain the syrup fully.
Roast your cumin seeds at home and grind — the aroma is unbeatable.
For a richer version, add a spoon of malai or cream to the curd.
Don’t skip the chill time — it really improves flavor.
Serving Suggestions
Perfect side to vegetable biryani, jeera rice, or pulao
Add it to a summer thali meal with paratha, sabzi, and papad
Serve as a sweet-salty cooler with pakhala or grilled dishes
Great even on its own as a light afternoon snack
Why I Love It
I love pineapple raita because it’s more than a recipe — it’s a memory I get to eat. It’s the sound of laughter in summer heat, the smell of mint in cool dahi, the bite of sweet and tangy fruit that made our picnic plates feel fancy. Even today, it brings smiles when I serve it — and I always hear the same thing from guests: “Why didn’t I think of this before?”
It’s simple, quick, and incredibly satisfying — a little sunshine in every spoon.
The Pinch of Masala 