Yogurt-Pineapple Raita
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 473.18 ml fresh pineapple, cut into 1/2-inch cubes
- 29.58 ml sugar
- 118.29 ml water
- 44.37 ml finely grated coconut (use the frozen kind or use desiccated coconut)
- 236.59 ml plain yogurt
- 6.16-7.39 ml salt
- 1 fresh hot green chili pepper, finely chopped (such as bird's eye)
- 14.79 ml olive oil or 14.79 ml canola oil
- 2.46 ml whole brown mustard seeds
- 1.23 ml whole cumin seed
- 2 hot dried red chilies
- 10 fresh curry leaves or 6 fresh basil leaves
- 29.58 ml finely sliced shallots or 29.58 ml onions, cut into fine half rings
directions
- 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.
- Beat yogurt with a fork or whisk until smooth and creamy. Add the salt, green chili, and cooled pineapple-coconut mix. Stir to mix.
- 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.
- Pour spiced oil over yogurt and stir well to combine. Serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!