The Pepper Cook Logo

the pepper cook

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.

go back
Print Friendly

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!

Leave a Reply

Anuja Kohli Mariwala

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

about me

latest recipe

Corn and Caper Quesadilla

read more
Subscribe to have new recipes delivered right to your inbox!
Name
Email *
Follow The Pepper Cook On Instagram