Mamta's Kitchen

Banana Raita (Yoghurt) With Nuts And Tarka

Kele ka Raita With Nuts And Tarka

Mamta Gupta

This is a simple, easy and delicious raita.


  • 2 ripe bananas, sliced thickly or chopped

  • 1/2 tsp. lemon juice

  • 1 cup natural yoghurt or dahi

  • 1-2 green chillies-sliced (adjust to taste)

  • 1/2 tsp. coarsely ground dry-roasted cumin seeds (I dry roast 1/2 cup cumin seeds at a time on a griddle, grind it coarsely and then store in a spice jar)

  • A handful of coriander leaves or cress leaves

  • 1 tbsp. roasted peanuts, chopped roughly

  • 2 tbsp. almonds or cashews-chopped roughly

  • 1/2 tsp. Garam Masala

  • 1 tsp. olive oil

  • 1/2 tsp. mustard seeds or rai


  1. Chop bananas and soak in lemon juice to stop discolouration.

  2. Beat yoghurt lightly with salt, chillies, roast cumin and garam masala.

  3. Stir in 2/3rd of coriander/cress leaves.

  4. Add banana slices.

  5. Heat oil in a ladle or small pan. Add mustard seeds. When they begin to splutter, add peanuts, almonds/cashews, chillies and cumin and stir fry for 1 minute.

  6. Pour over the raita. Mix everything.

  7. Serve with Indian meal or as a dip with Nan bread. For dip, cut bananas into tiny pieces.


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