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    You are in: Home / Recipes / Yogurt-Pineapple Raita Recipe
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    Yogurt-Pineapple Raita

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    DrGaellon's Note:

    Creamy and sweet with a blast of heat in the finish. Adapted from a recipe by Madhur Jaffrey, as posted by Caroline Russock at Serious Eats.

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    Units: US | Metric


    1. 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.
    2. 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. 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. 4
      Pour spiced oil over yogurt and stir well to combine. Serve.

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    Nutritional Facts for Yogurt-Pineapple Raita

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 192.9
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.3 g
    Cholesterol 7.9 mg
    Sodium 762.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 2.7 g
    Sugars 19.5 g
    Protein 3.8 g

    The following items or measurements are not included:

    curry leaves

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