Raita is a side dish in Indian cuisine that is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider it to be a form of salad, while others use it more like a condiment.
There are an assortment of ingredients which can be used in raita, creating dishes that range from almost sweet to intensely spicy. It is very common in India and similar to Greek tzatsiki, a cucumber and yogurt dip or sauce.
Raita cools the heat when you eat spicy food. Science actually shows us that the casein in yogurt neutralizes the capsaicin in chiles.
I've been eating this particular raita for at least 50 years ... since I started cooking Indian food. I once made a complete Indian meal for 17 people ... and had to shop in tiny stories all over town (now you can just order from Amazon) for the ingredients.
And I'm sure at the time I made this. And didn't know then that ... like all spices used in most Indian food ... they also had health benefits.
Mustard seeds used in this dish are packed with compounds like glucosinolates and myrosinase, which prevent the growth of cancer-causing cells in the body. Not only that, mustard seeds relieve headache pain and are good for the digestion, heart, and skin.
In addition, their abundance of vitamins and minerals strengthen bones, teeth, and gums. As well as having anti-aging properties.
But you'll forget about all that when you taste this! Most raitas are made with veggies ... but this one has even more nutrition ... and flavor ... with the addition of prebiotic bananas and rich-in-fiber-and-MCT-oil coconut.
Also, I used drained coconut yogurt (put in a yogurt strainer or drain in a cheesecloth-lined funnel or strainer for 4 hours to overnight depending upon the thickness you want) but you can use regular or regular coconut yogurt too.
Serve this as a side dish to the many Indian dishes I've published here with 3-Ingredient Naan or grain free tortillas, rice or cauliflower rice, and Indian pickles (gotta have fermented foods). Eat it UP FOR REAL!
AuthorJill PlaceThis yogurt-based Indian side dish is not only delish ... it's healthy to boot with prebiotic banana fiber- and mult-nutrient mustard seeds.
Heat the butter or ghee in a medium-size, heavy-bottomed saucepan (I use a medium-sized non-stick All-Clad skillet) and add the mustard seeds.
Stir the seeds over medium heat a minute or two until they start to pop, then stir in the cayenne.
After another minute, add the coconut and bananas; remove from the heat and stir quickly.
Add the remaining ingredients, beat together lightly with a fork, and chill for several hours before serving
Ingredients
Directions
Heat the butter or ghee in a medium-size, heavy-bottomed saucepan (I use a medium-sized non-stick All-Clad skillet) and add the mustard seeds.
Stir the seeds over medium heat a minute or two until they start to pop, then stir in the cayenne.
After another minute, add the coconut and bananas; remove from the heat and stir quickly.
Add the remaining ingredients, beat together lightly with a fork, and chill for several hours before serving
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