July 13, 2017
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 plain whole-milk yogurt
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 cup (25 grams) peanuts, roasted
3 firm, ripe bananas (260 grams)
1/2 serrano pepper, minced
2 teaspoons ginger purée, drained
1 tablespoon cilantro, chopped
1 tablespoon mustard oil (optional)
1 teaspoon black mustard seeds
In a bowl, whisk together the yogurt, cumin, and salt. Chop the peanuts and add to the yogurt.
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.
Heat the mustard oil and pop the mustard seeds. Immediately add to the raita and fold in. Refrigerate until ready to serve.
Mustard adds a unique flavor to this raita, but olive oil is a fine substitution.
Add additional ginger to preference.
Enjoy a dollop with your breakfast or lunch. It is particularly delicious with a chilla! A raita can be enjoyed like a “salad” and eaten as a side.
December 02, 2022