I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
A Summer Delight
Raita is a mild, yogurt-based side dish that is commonly served at the beginning of the meal. It is a comforting side dish that soothes your stomach, especially during the summer.
Plantains, also known as cooking bananas, are starchier than regular bananas. When they are ripe, they are mildly sweet—but less sweet than regular bananas. Normally, people cook plantains before eating them. They are a good source of fiber, carbohydrate, protein, potassium, magnesium, iron, and vitamins A, B6, and C. Plantain-based foods are filling because they contain many calories.
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- 1 bowl ripe plantain, peeled and chopped (I used 1 plantain)
- 2 tsp ghee (clarified butter) or oil
- 1 cup grated coconut
- 2 green chilies
- 3/4 tsp mustard seeds, 1/4 tsp for the gravy, 1/2 tsp for the tempering
- 2 cups yogurt or thick curds
- 1/4 tsp asafoetida (hing powder)
- 6 curry leaves
- 1/4 tsp white lentils (urad dal)
- 1/2 tsp salt, or to taste
- Heat 1 teaspoon of ghee (clarified butter) or oil in a deep-bottomed pan. Saute the chopped ripe plantains in it.
- Continue stir-cooking till they become soft and golden. Transfer them to a plate.
- Add grated coconut, 1/4 tsp mustard seeds, green chilies, and salt to a mixer or blender. Grind, adding yogurt or water, to get a smooth paste.
- Collect the paste in a wide bowl. Add the remaining yogurt. Mix well.
- Make the tempering: Heat the remaining ghee or oil in a small pan. Throw in the mustard seeds and let them crackle. Add white lentils, curry leaves, and hing powder. Mix well. Saute till the lentils turn golden brown.
- Pour the tempering on the raita. Mix it at the time of serving.
- Your favorite ripe plantain raita is ready. Serve it with plain rice, or as a side dish for any meal. Enjoy the soothing taste.