Banana Raita
Photo by Annada Rathi
- Serves
- 2
- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
Raita is a tangy, savory, yogurt-based salad generally made from cucumbers, tomatoes, onions or boondi (deep-fried balls of chickpea flour). It's a cool foil to hot, spicy, rich meaty entree dishes like biryani. So when I was introduced to banana raita, the concept seemed oxymoronish to me. But I'm happy to say that my pre-conceived notions were trashed the moment I tasted banana raita. It's sweet, tangy, creamy, hot and radish-like-spicy, all flavors dancing on your tongue at the same time demanding attention. You must try it!
Ingredients
- 1 banana peeled & chopped into pieces (cut each 1/2" thick slice into 4 pieces)
- 1 cup plain yogurt (full fat is preferable)
- 2 teaspoon black mustard seeds coarsely ground
- 1/4 teaspoon red chile powder (optional)
- 1 Thai chile pepper sliced thin (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- Chopped cilantro for garnish
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Directions
- Step 1
Mix all the ingredients in a bowl well.
- Step 2
Cover and set aside for 2 hours before serving. This rest allows the mustard to marinate and bloom in the yogurt.
- Step 3
Serve as a side dish with a spicy curry and rice or with roasted vegetables. I prefer to eat this raita as a snack.