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Simplified International Flavours

banana in yoghurt with roasted coconut (raita)

A sweet and savoury tropical yoghurt side dish that goes well with any meal, and makes a great breakfast as well!

Ingredients

  • 1 cup plain, unflavoured yoghurt
  • 2 tablespoons milk
  • 2 ripe green bananas, about 200 grams
  • ½ teaspoon rock salt or regular salt
  • ½ teaspoon whole cumin, roasted and ground
  • ¼ teaspoon Kashmiri chili powder or regular chili powder
  • ¼ teaspoon freshly ground black pepper
  • 1½ teaspoon sugar
  • 1 teaspoon mustard seeds
  • 1 green chill, sliced down center
  • ½ cup freshly grated coconut
  • 1 tablespoon ghee
A sweet and savoury tropical yoghurt side dish that goes well with any meal, and makes a great breakfast as well!

Instructions

  • 1. Combine yoghurt, milk, salt, cumin, chili powder and sugar in a mixing bowl. Beat until smooth.
  • 2. Peel and slice bananas into ¼ inch slices. Add to yoghurt, and pour mixture into a serving bowl.
  • 3. Heat oil on medium heat and add a teaspoon of mustard seeds and sliced green chilies. Allow mustard seeds to sputter.
  • 4. Add grated coconut to ghee and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yoghurt and banana mixture. Serve immediately.

    Serves: 4 (as a side dish)
    Ingredients: 12

Critical Ingredients

The yoghurt and bananas are critical. The ground spices provide key flavour. If you leave out the mustard seeds and green chili, you will stil have a dish with a lovely aroma of browned coconut. If you don't have ghee, substitute coconut oil for a lovely aromatic finish. If you are use dessicated coconut, soak in a bit of milk to soften before browning. If it is sweetened, do not add the sugar to the yoghurt, and reduce the quantity to ¼ cup.

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2 responses to “Banana in Yoghurt with Roasted Coconut (Raita)”

  1. Anuja,

    This looks absolutely delicious. I love Raita. I cannot wait to try this variation. The coconut and banana are such a great pairing together.

    Thank you so much for sharing this recipe-something I’ve been wanting to try for a long while now and your version is motivating me to try it now!

    • Thanks Shahla! I’m finally up and about and catching up on mail! I really like the coconut variation myself – I think after years of living in Kerala my palate has become more South Indian! Enjoy it!

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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