Dry roast the cumin seeds in a frying pan over medium heat, till they turn a deep brown-black colour and release a strong aroma.

Cool the roasted seeds, and grind finely in a mortar and pestle.

Place the yogurt, buttermilk and water in a large bowl. blend together well till combined.

Season with a little cumin powder, red chilli powder and crushed dried mint leaves. (you can vary the amounts depending on your taste).

Drain the canned pineapple from its juice. dice it finely. dice the cucumber and red onion finely.

Add it to the seasoned yogurt and mix well.

Add the finely chopped coriander leaves.

Add salt and mix well. note that the vegetables will release their water when salt is added, so stir the raita well before serving.

Transfer to a serving dish, and serve as an accompaniment to meat dishes.