“Pineapple & Mixed Veggie Raita” … raita is a simple salad with addition of curds that is served during meals along with other dishes … … Amma used to love pineapple raita; a sweet- sour- spicy salad with addition of curds and we enjoyed having them often during meals … try this combo, tastes wonderful served with spicy dishes like Biryani/ fish curry etc. … Yummilicious …
** I always endorse that a little bit of Raita's/ Salad's along with other dishes during meals always go a long way in enhancing dishes be it at functions, restaurants or at home. A raita served with meals that includes rich food items is always a breather for many who want to keep their dishes light for personal reasons. Always make salad/ raita a part of your lifestyle routine to reap in health benefits and to make a habit of the same for coming generations, sure to be appreciated in the long run.
** Amma (Mom) loved pineapple raita and today I prepared this one with her in mind as I had a small piece of pineapple remaining after preparing pineapple sheera. Rarely are fruits and veggies added together in salads/ raita's and we often come across nutritionist mention against this combo, but this one tastes good and I have been relishing it from childhood at restaurants. Here, I have also included a few salad veggies like carrot, beet etc. along with pineapple pieces, its juice and curds.
** There are plenty of raita/ salads shared in the Blog, which you may browse through in leisure and do try them. Also sharing a common link to raita, salad at the bottom of this recipe along with link to preparation of perfect curds method, also sharing a common link to pineapple dishes and other combos of raitas shared at the bottom of this recipe. Good times start with good friends and food, so do try them out and enjoy with your family and friends, they are all delicious and easy to prepare.
** Here is my recipe for “Pineapple & Mixed Veggie Raita” … my style …
** Ingredients :
Curds/ Dahi/ Yougurt : 1 cup (thick curds)
Ripe Pineapple/ Ananas/ Avnasa : 1+1 cup chopped edible pieces.
Cucumber/ Taushe/ Khakdri : 1 medium sized.
Beetroot : 1 small sized
Carrot/ Gajjar : 1 medium sized
Radish/ Mullangi : 3-4 inch piece
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5 medium spiced ones
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
Black Pepper/ Kali Miri/ Mire Powder : ¼ tsp coarsely powdered
Sugar/ Shakkar/ Sakkara : ½- 1 tsp
Salt/ Namak/ Meeta : to taste
** Slice off the thick coarse outside skin part of the Ripe Pineapple, remove the eye’s that are prominent on the outside sweet flesh of the fruit. Cut them into two both vertically and horizontally and then cut off the inner core part that is very hard and keep it aside. You can use it while preparing pineapple juice. Chop the pineapple into small sized pieces, collect about one cup and keep it aside ready.
** Note : In Mumbai we get it all ready when purchasing the same too from the fruit vendor, who neatly slices off the thick outer skin and then gives slant cuts over the outer surface lengthwise about 1/2 inch deep that runs keeping in the eyes on the outer skin in row and discards the same. All we have to do after coming home is slice it. You can check any You tube or ask you fruit vendor to do it for you the first time if you need to do the same at home, I have shared it before and will share link below.
** Peel the skin of Beetroot, Carrot and Radish, wash well, pat dry and then grate through a large hole grater into a bowl. Wash, wipe dry, slice off both the side edges and then finely chop the Cucumber into small pieces. You can retain the skin of cucumber (I did) or you can peel the same if desired, its individual preference.
** Beat one full cup of thick Curds to a smooth texture. The curds should be thick and just set and not sour in taste. If the curds are slightly thinner in texture, then strain 2 cups of the curds through a muslin cloth for ten minutes and use thick curds you retrieve. You can also add in milk powder to the milk and mix well and then set it into curds, to get it thick curds, either way you can use any you prepare at home.
** Grind one cup of pineapple pieces to a fine paste adding 2-3 tblsp of water only if needed. Strain the paste through a fine sieve to get fresh pineapple juice and add it to the beaten curds along with sugar, salt, finely chopped green chillies, hinga uddaka (prepared asafoetida water) and mix well. The prepared pineapple flavoured curds should be thick in consistency so be careful with water addition.
** Now add in the remaining 1 cup of pineapple pieces along with grated carrot, beetroot, radish and the chopped cucumber pieces to the above and mix well. Once the raita has been mixed you can keep it in the fridge to be chilled for few hours or overnight too. Just remove the raita about 20 minutes before serving time, add in coarsely powdered pepper powder and mix well. Lastly garnish it with handful of finely chopped coriander leaves/ dhania, I did not have so skipped the same.
** Note : Pineapple Raita is usually not tempered (panna/ tadka) as it tastes best served chilled as it is. However, do remember to garnish with a little bit of coriander leaves, I usually do, but ran out of stock, do excuse. Again, you can add a few halved glazed cherries to the raita too or into each serving bowl, tastes great.
** “Pineapple & Mixed Veggie Raita” is done and ready to be served. Tastes best served with spicy Biryani or any other dishes were in spicy dishes are included, as it balances the taste of the spicy meals beautifully. Do try this and enjoy with your family and friends, I am sure it will be loved by one and all. My Amma loved pineapple raita and I prepared it often when she came over to stay at my place, unfortunately she is no more, but these are memories which will always be cherished in heart.
** In all Pineapple Raita is universally loved raita despite the unique combination of addition of a fruit along with veggies. It tastes heavenly especially during the summer months when the heat is high and you would love to have something chilled and healthy at home for meals, though you can relish it anytime there is warmth in air. All you got to do is prepare this in the morning and leave it the fridge before you go to work or go about your other duties and it is there are chilled and yum during dinner time.
** Sharing a common link to all “Raita/ Salad” recipes shared in the blog below, you may browse through in leisure and try them out too ….
** Given below is link to “Preparation Method of Perfect Set Curds”, please check out for tips and tricks if desired ….
** There are plenty of “Pineapple” recipes included in the Blog, which you may browse through leisure using the link shared below, do browse through the article …
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
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