Pineapple raita

I first had pineapple raita when I was a student in b-school. At time, I couldn't quite decide what to make of it, but over time I've grown to love it's combination of tastes- the sweet of pineapple with it's underlying tart complimenting the sour of curds, and all balanced with the taste of rock salt and red chilli powder. If you ask me to name a dish that is complex to comprehend, but easy to whip up, this might be the first one that springs to mind. It was, therefore, the perfect accompaniment to offer to Krishna on Janmashtami Day.

1 1/2 cups curds
1 cup pineapple chopped
1/2 tsp jeera powder (or to taste)
1/2 tsp red chilli powder (or to taste)
1/2 tsp rock salt (or to taste)

Method:
Whip the curds till smooth. Add the jeera powder, red chilli powder and rock salt and mix well.
Crush a few pieces of pineapple, and add the juice to the mixture (alternately, use a tablespoon of pineapple juice).
Add pineapple pieces, mix well, and serve chilled