Prep time: 10 minutes

Cook time: 6 minutes

Serves: 4 as a side dish

Calories: 534

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A sweet and savoury tropical yogurt delicious with the flavours of banana and roasted coconut. A great side dish that goes well with any meal, and makes a great breakfast as well!




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


Critical Ingredients:

Yogurt and bananas are critical. The ground spices provide key flavour. If you leave out the mustard seeds and green chili, you will still 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 use desiccated coconut, soak in a bit of milk to soften before browning. If it is sweetened, do not add the sugar to the yogurt, and reduce the quantity to ¼ cup.

Banana in Yogurt with Roasted Coconut (Raita)


Banana in Yogurt with Roasted Coconut (Raita)


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