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 curry. The ginger and the serrano add a surprising, but lovely punch to the raita.

makes ~4 cups


2 cups yogurt, plain (Whole Milk)

½ tsp cumin ground

½ tsp salt 

¼ cup (25 g) peanuts, roasted

3 bananas (260 g), ripe but firm

½ serrano pepper, minced

2 tsp ginger purée, dry

1 Tbsp cilantro, chopped

1Tbsp mustard oil 

1 tsp mustard seeds


    1. In a bowl, whisk the yogurt, cumin, and salt. Chop the peanuts and add to the yogurt.
    2. Peel and slice the banana directly onto the yogurt. Add the minced Serrano pepper, ginger puree (all liquid removed) and chopped cilantro. With a spatula, mix the raita together gently.
    3. Heat up the mustard oil and pop the mustard seeds.  Immediately add to the raita and fold in. Refrigerate until ready to serve

    ideas / variations

    • We love the taste of mustard oil, however not everyone has mustard oil in their pantry! Feel free to substitute with olive or another oil of your choice.
    • Add additional ginger if you want that flavor to stand out a bit more. 
    • Enjoy a dollop with your breakfast or lunch. It is particularly delicious with a chilla! A raita is kind of like a “salad” and a bit can be eaten as a side.