Banana Raita
10 Min

Banana Raita

The banana and yogurt combination breaks every rule in Ayurveda but this raita tastes SO good! It makes a great addition to breakfast and is also good as a side with shrimp or fish. The ginger and the serrano add a surprising, but lovely punch to the raita.
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Cook Time

10 Minutes



Step 1
In a bowl, whisk together the yogurt, cumin, and salt. Chop the peanuts and add to the yogurt.
Step 2
Peel and slice the banana directly onto the yogurt. Add the minced serrano chile, ginger purée (all liquid removed), and chopped cilantro. With a spatula, mix the raita together gently.
Step 3
Heat the mustard oil and pop the mustard seeds. Immediately add to the raita and fold in. Refrigerate until ready to serve.
2 cups plain whole-milk yogurt
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 cup (25 grams) peanuts, roasted
3 firm, ripe bananas (260 grams)
1/2 serrano chile, minced
2 teaspoons ginger purée, drained
1 tablespoon cilantro, chopped
1 tablespoon mustard oil (optional)
1 teaspoon black mustard seeds

Notes & Variations

  • Mustard adds a unique flavor to this raita, but olive oil is a fine substitution.
  • Add additional ginger to preference.
  • Enjoy a dollop with breakfast or lunch. It is particularly delicious with a chilla! A raita can be enjoyed like a “salad” and eaten as a side.
10 Min

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