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- Duration: 15 minutes
- Serves: 2 to 4 people
Spice Level: Low
Use only ripe but firm bananas for this recipe as overripe bananas will get mushy and spoil the texture of this delicate raita. Take care also to not leave the peeled and sliced bananas on the chopping board as they will get brownish in colour and make the dish look bad.
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Banana Raita is a refreshing summer dish that is served across Kerala, usually along-side hot pulao and some spicy curry. The slightly sweet taste of this unique raita helps balance out the high spice of the rest of the Malayali food platter. Also, Kerala is the banana growing capital of India and the fruit finds a place in all sorts of dishes made in the region, be it snacks, main course vegetables, and of course, desserts and raitas.
- Curd (dahi), beaten (2 cups)
- Ripe bananas (kela), peeled and sliced (2)
- Coconut flakes (¼ cup)
- Green chillies (hari mirch), chopped (1)
- Lemon (nimbu) juice (1 tsp)
- Coriander leaves (hara dhaniya), chopped (½ tsp)
- Cinnamon (dalchini) powder (¼ tsp)
- Salt (to taste)
- In a mixing bowl, beat the dahi till it has turned smooth.
- Stir in the bananas, coconut flakes, chilli, lemon juice, cinnamon and salt.
- Cover the bowl and refrigerate for at least an hour.
- Garnish with hara dhania and serve with parontha or rice.
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