Updated: Apr 25
My favorite food magazine is Saveur. The variety of cuisines, the photographs and the stories take me across the globe and make me want to try new flavors. here is a wonderful recipe.
I serve this raita with any biryani. The sweetness from the pineapple and the cooling effect of the yogurt are perfect to balance the spices in the biryani.
For more recipes from saveur click here.
Yield: makes 2 cups.
1 1⁄2 tbsp. desiccated coconut
1 tsp. cumin seeds
2 tbsp. sugar
1⁄2 small pineapple (about 11 oz.), peeled and cut into 1" pieces
1 tbsp. canola oil
1⁄2 tsp. brown mustard seeds
10 fresh or frozen curry leaves
3 dried chiles de árbol
1 cup plain full-fat yogurt
3 small green Indian chiles or 1 serrano, minced
Kosher salt, to taste
Place coconut and cumin in a spice grinder; grind into a fine powder. Transfer to a bowl and stir in 1 tbsp. water; set paste aside.
Bring sugar, pineapple, and ½ cup water to a simmer in a 12” nonstick skillet over medium-high heat. Cook, stirring occasionally, until almost all the water is absorbed, about 10 minutes. Add reserved coconut paste and cook until fragrant, 2–3 minutes; let cool.
Heat oil in a 10" skillet over medium-high heat. Add mustard; cook until seeds begin to pop, about 30 seconds. Add curry leaves and dried chiles; cook until fragrant, 1–2 minutes. Stir whole spices, yogurt, chopped chiles, and salt into pineapple mixture.