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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
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
Ingredients
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1
banana peeled & chopped into pieces (cut each 1/2" thick slice into 4 pieces)
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1 cup
plain yogurt (full fat is preferable)
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2 teaspoons
black mustard seeds coarsely ground
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1/4 teaspoon
red chile powder (optional)
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1
Thai chile pepper sliced thin (optional)
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1/4 teaspoon
salt
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1/2 teaspoon
sugar
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Chopped cilantro for garnish
Directions
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Mix all the ingredients in a bowl well.
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Cover and set aside for 2 hours before serving. This rest allows the mustard to marinate and bloom in the yogurt.
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Serve as a side dish with a spicy curry and rice or with roasted vegetables. I prefer to eat this raita as a snack.
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