Yield: 1 cup
Ingredient Amount
Yogurt, whole milk, drained 6 oz.
Fresh pineapple, peel, small dice 1/2 cup
Mint, chiffonade 1 Tbsp.
Cumin seed, freshly toasted, ground as needed
Method
1. Wrap the yogurt in cheesecloth and drain overnight.
2.. Before service add the pineapple, mint to drained yogurt.
3. At service sprinkle a small amount of ground cumin over top of raitha after it is plated.
4.. Raitha is used as a cooling agent for very hot Indian food