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. 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 purée (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

    • Mustard adds a unique flavor to this raita, but EVOO is a fine substitution. 
    • Add additional ginger to your preference.  
    • 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.