Raita: Cucumber, Pineapple, Beetroot

From the classic cucumber raita to bold beetroot and fresh pineapple, these three raita recipes are the perfect accompaniment to any dish.

Introduction from Rukmini Iyer

These are three of my favourite raita recipes – they take minutes to whip up, and are perfect alongside pretty much any of the dishes in this book. You can veganise by using your preferred brand of non-dairy yogurt (I like Alpro soya yogurt for the flavour).

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Name: Rukmini Iyer Cucumber Pineapple Beetroot Raita Recipes
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 200g cucumber; 200g natural yogurt; ½ tsp sea salt flakes; ½ tsp ground roasted cumin; A pinch of mild chilli powder; 160g fresh or tinned pineapple; 200g natural yogurt; ½ tsp sea salt flakes; A pinch of mild chilli powder, plus extra to serve; 1 medium beetroot (90g), peeled and grated; 1 tbsp lemon juice; 200g natural yogurt; ½ tsp ground roasted cumin; ½ tsp sea salt flakes; A pinch of mild chilli powder

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Dinner with Rukmini

Raita: Cucumber, Pineapple, Beetroot

Introduction from Rukmini Iyer

This recipe is a preview

India Express

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Dinner with Rukmini

Raita: Cucumber, Pineapple, Beetroot

Introduction from Rukmini Iyer

This recipe is a preview

Buy From

Tags

You might also like

by Nargisse Benkabbou

by Marc Summers

by Alison Roman

by Rukmini Iyer

by Tim Hayward

by Tim Hayward

by Tyler Butt

by Özlem Warren

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From the book: India Express: Simple and Delicious Recipes for Every Day

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