Serious Eats: Recipes

Cook the Book: Yogurt with Pineapple

[Photographs: Caroline Russock]

Most Indian meals include a cucumber and yogurt-based raita, a cooling condiment that plays perfectly with heavily spiced curries. In At Home with Madhur Jaffrey, Madhur Jaffrey has incorporated all sorts of unexpected fruits and veggies—like apples, spinach, zucchini and tomatoes—into raitas.

Of all of these wonderful yogurt concoctions my favorite is this Yogurt with Pineapple. Sweet-tart pineapple is cooked down with a bit of sugar and shredded coconut that's blended with yogurt, chiles, toasted cumin and mustard seeds, then finished with caramelized shallots.

When all of the elements come together, the relish is sweetly cooling at first with a surprising blast of heat in the end. It's reminiscent of a yogurt-dressed version of Mexican mangoes dusted with chile powder—sweet and spicy in the best possible way. The browned shallots and toasted spices add a savoriness that balances out the fruit—it's almost more of a curry than a condiment.

As always with our Cook the Book feature, we have five (5) copies of At Home with Madhur Jaffrey to give away this week.

Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey. Copyright © 2010. Published by Knopf. Available wherever books are sold. All Rights Reserved.

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