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! —Annada Rathi
banana peeled & chopped into pieces (cut each 1/2" thick slice into 4 pieces)
plain yogurt (full fat is preferable)
black mustard seeds coarsely ground
red chile powder (optional)
Thai chile pepper sliced thin (optional)
Chopped cilantro for garnish
In This Recipe
Mix all the ingredients in a bowl well.
Cover and set aside for 2 hours before serving. This rest allows the mustard to marinate and bloom in the yogurt.
Serve as a side dish with a spicy curry and rice or with roasted vegetables. I prefer to eat this raita as a snack.