Beat the Heat with Pineapple Raita

Pineapple Raita

Summer is almost here. The sun is becoming hotter by the day, and walking the streets during the noon without a scarf or umbrella has become nearly impossible. And we Kolkatans are doing everything to keep ourselves cool. From air conditions to cool drinks, we are all geared up to battle the next few months of scorching heat.

Food is an important part of keeping ourselves healthy and fit in this unforgiving weather. Drinking lots of water is essential to prevent dehydration. Food must be light and less spicy. Fruits and green veggies are the ultimate saviors.

During summers I am always on the lookout for dishes that keep me cool. Even at restaurants, I give a miss to my favourite biriyani and go for salads.

During this season, Bengali households see a lot of curd consumption. Most people set the curds at home and have it after meals (not the typical dalda-laden ’misti doi’). We also have it in the form of ‘ghol’, which is a diluted form of curd served in a glass. Curd is a magic elixir that cools you down quickly and is filling as well. Summer without curd is unthinkable.

Needless to say I love curds and I love experimenting with it.

Going though Youtube channels, I came across a dish by Showmethecurry that looked so delicious that I had to try it. And guess what, I loved it so much that I am probably going to make it frequently.

The dish is Pineapple Raita. Raita is a combination of curd,  solid fruits and spices. I have just tried the most common form of raita, which is made of cucumber. Being a fan of both pineapples and curd, this dish is on my hot-favorite right now.

What you will need:

Curd 250grms

Canned or fresh pineapples (diced)

½ Teaspoon Mustard Seeds

1 Dried Red Chilli

2 Chopped Green chillies

1 Teaspoon ginger

Few curry leaves

Oil

Salt

Process:

First whisk the curd till its smooth and add the salt as per you taste. If you are using canned pineapples, add little bit of the pineapple juice from the can for flavour.

Now in a pan add some oil. After the oil is heated add the mustard seeds. After the seeds start spluttering, add the dried red chilli and the curry leaves followed by the chopped green chillies. Then add the ginger paste and stir for few seconds. Then add the pineapples pieces to the mix and stir for a minute until the fruits are softened.

That’s it. Just add the spices mixture to the curd and gorge in.

It’s a really yummy dish with sweetness, tartness and spiciness perfectly balanced.

 

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