Raw Banana Raita is a refreshing South Indian–style accompaniment that perfectly balances flavour and comfort. Made with tender, cooked raw bananas, fresh curd, coconut, and green chillies, it offers a cooling contrast to spicy meals. Finished with a fragrant tempering in Freedom Refined Sunflower Oil, this raita is light, soothing, and packed with traditional flavours. Best served chilled, it makes an excellent side for rice-based dishes or festive meals.
Ingredients
- 2 raw bananas
- 2 cups fresh curd
- 1 big piece coconut, chopped
- 4 green chillies
- 1 teaspoon roasted jeera powder
- 1 small piece ginger, grated
- 1 small bowl coriander leaves
- Salt to taste
For tempering:
- 1 teaspoon Freedom Refined Sunflower Oil
- ½ teaspoon mustard seeds
- 10–15 curry leaves
- 4 whole dry red chillies
Method
- Peel and chop the raw bananas. Pressure cook them with water until one whistle. Allow to cool.
- In a mixer, grind chopped coconut, green chillies, coriander leaves, and 2 tablespoons of fresh curd into a smooth paste.
- Transfer the boiled bananas to a large bowl and gently mash them.
- Add the prepared coconut paste and mix well.
- Stir in the remaining curd, salt, roasted cumin powder, and grated ginger. Mix until smooth and well combined.
- For tempering, heat Freedom Refined Sunflower Oil in a small kadai.
- Add mustard seeds and let them splutter. Add curry leaves and whole red chillies, sauté for a few seconds, and remove from heat.
- Pour the tempering over the raita and mix gently.
- Refrigerate for some time before serving.
Serve chilled with steamed rice, rasam, sambar, or spicy South Indian curries.