By Aditi Saraswat
April 26, 2026
A bowl of pineapple raita during the summer season feels like a perfect refreshment. The combination of sweet fruit and cool yoghurt makes it light, relaxing, and perfect to have alongside other spicy meals.
1 cup fresh pineapple (finely chopped) 1 cup thick curd (yoghurt) 2 tablespoons sugar (adjust to taste) ¼ teaspoon roasted cumin powder A pinch of salt 1 tablespoon fresh coriander (chopped) 1 green chilli (finely chopped, optional)
Take a fresh pineapple and chop it into small, bite-sized pieces. If it feels too tangy, lightly sauté it for a minute to soften its sharpness.
In a bowl, take thick curd and whisk to get a smooth and creamy texture. This will help in making a light, lump-free base for the raita.
Mix in the sugar and a pinch of salt to balance the natural tang of yoghurt and enhance the sweetness of the pineapple.
Add the chopped pineapple to the curd mixture and stir it gently so the fruit gets evenly distributed.
Sprinkle roasted cumin powder, chopped coriander, and green chilli if using this and mix everything lightly to keep the flavours fresh.
Keep the prepared pineapple raita in the fridge for some time and then serve it cool with rice, pulao, or even as a refreshing side during hot summer days.