AI-generated image
Banana raita
Sweet and tangy yogurt with banana, cucumber and mustard
A creamy, sweet-and-tangy raita of chilled yogurt with banana, grated cucumber and pepper, spiced with mustard, cumin and a little chilli. It's cooling next to spicy food: serve it with biryani or dhosa ladoo. For a festive version, add finely chopped apple and pomegranate seeds.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 cucumbersmedium, grated
- 1 ⅔ lb plain yogurt3 cups
- 3 large bananasdiced
- 1 capsicum (pepper)small, finely chopped
- 2 tbsp fresh corianderchopped
- 1 tsp mustard powder
- ½ tsp ground cumin
- ¼ tsp green chilli paste
- ¾ tsp saltor to taste
- 2 tsp sugaror to taste
Variation
- 1 apple (optional)finely chopped
- 3 tbsp pomegranate seeds (optional)
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Squeeze the water out of 2 cucumbers and drain it away.
Step 2: Whisk 1 ⅔ lb plain yogurt with 1 tsp mustard powder, ½ tsp ground cumin, ¼ tsp green chilli paste, ¾ tsp salt and 2 tsp sugar until smooth.
Step 3: Mix in the cucumber, 3 large bananas, 1 capsicum (pepper) and 2 tbsp fresh coriander. For the variation, also add 1 apple and 3 tbsp pomegranate seeds.
Step 4: Chill and serve cold with dhosa ladoo or biryani.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 10 g
- Carbs
- 35 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does banana raita take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cucumbers?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Summer coolers