Thursday, December 15, 2011

Pineapple Raita (Pineapple Dip)

Call Papa Johns and place an order for a 2 toppping cheese pizza with pineapple and jalapeno and they will know you are Indian, 'cos more often than not, we order this combination the most.

I L.O.V.E Pineapple, very very much. And I love that it is available in very easy to use forms now - canned and ready to go in their own juice. I throw some in on just about everything and sometimes just eat it as is. I have fond memories of mom bringing home a full one from the market and spending good effort in chopping it to more manageable pieces ready to be gobbled by waiting mouths. I am yet to try that myself here :)

This recipe is almost not one, and this dish can be prepared instantaneously. A great side to a meal - goes with rotis and rice and I love it with my staple yogurt rice.

Difficulty level : Easy

Time: 5 min 


  • 1 can Dole pineapple tidbits in their own juice ( don't get the chunks, they don't absorb the flavor as much) 
  • oil ( to season)
  • salt ( a little bit)
  • a pinch of hing (asafoetida)
  • 2 tsp red chilly powder
  • 2 tsp mustard seeds

Method de Preparation
  1. Take oil in a small vessel, just enough for tadka or for seasoning, when hot add the mustard seeds and allow to splutter. Add a pinch of hing. Turn off heat.  After 4 min, add the red chilly powder to this.
  2. Empty the pineapple tidbits with their juice into a container.  Pour the seasoned mix (oil, red chilly powder etc) on this and add salt ( a little bit).
  3. Let sit for about 1/2 hr if possible for the flavor to sink in and enjoy!

This will go with chips and can be used as a substitute for salsa too :)

Source:  From a friend of Prema chithi


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