Prep 15 mins
Cook 0 mins
This Indian Raita is a nice cool and creamy dish to be served along side the curries and hot dishes. From the cookbook "Vegetarian Cooking Around the World." Cooking time doesn't include the 1 hour to chill.
- 1 1⁄2 cups plain yogurt
- 2 large bananas, peeled and sliced
- 1⁄4 cup coconut flakes
- 1 green chili pepper, finely chopped
- 1 teaspoon lemon juice
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon fresh cilantro leaves
- In a medium mixing bowl, beat yogurt until smooth. Stir in bananas, coconut, chili, lemon juice, coriander, cinnamon, and salt.
- Cover bowl and chill at leat 1 hour.
- Just before serving, sprinkle chopped cilantro leaves over raita.
This is fabulous! I have been buying 1 new spice each trip to the International Grocery Store, trying to cook "outside" of my norm. I last picked up coriander, so thought this recipe was perfect. While I did omit the pepper (don't like hot stuff) and the cilantro (didn't have any on hand, but the flavor would lend itself great to this recipe) it was wonderful. Thanks for sharing!!! NOTE: I just made this again with banana-vanilla yogurt and it is a wonderful breakfast treat. . .would be perfect with granola on top too!
As raita it was different. I used cayenne instead of the chili pepper, to taste, freshly squeezed lemon juice, freshly ground coriander, sea salt, plus the rest. It is not something I would make again.
Lovely blend of flavors! I did leave out the cilantro as I don't care for it, but otherwise made as stated using a jalapeno. I will definitely use again as a side to Indian dishes. And, I like the idea that previous reviewers had of leaving out the pepper and having for breakfast. Thanks! Made for ZWT6 by a fellow Looney Spoon :)