Banana Raita

Kera Nu Raitu

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

This was my mother’s favorite raita. The combination of bananas and mustard sounds odd, but it really works. This is a small-spoon raita for pulaos and biryanis.


  • 1 to 2 teaspoons Colman’s dry mustard
  • 1 cup plain yogurt
  • 1 to 2 firm


  • Starting with 1 teaspoon, whisk Colman’s powdered mustard into the yogurt until you get that wasabi feeling in the back of your head. The yogurt will taste a bit bitter. Don’t worry; just let it sit for 2 hours or so. Close to serving time, slice the bananas into the yogurt-mustard