Kela ka Raita (Yogurt with Banana and Grated Coconut)

Yogurt with Banana and Grated Coconut (Kela ka Raita)

Yogurt with Banana and Grated Coconut (Kela ka Raita)

At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from Foods of the World: The Cooking of India (Time Life, 1969).Ingalls Photography

At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from Foods of the World: The Cooking of India (Time Life, 1969). This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Kela ka Raita (Yogurt with Banana and Grated Coconut)
This Indian raita, made fruity and sweet with the addition of coconut and banana, is a cooling counterpoint to spicy dishes.
Yield: makes 2 CUPS

Ingredients

  • 2 tbsp. ghee
  • 1 tsp. black mustard seeds
  • 12 cup fresh or frozen grated coconut
  • 1 cup plain, full-fat yogurt
  • 1 tsp. kosher salt
  • 1 tsp. minced cilantro
  • 1 medium-ripe banana, peeled and sliced crosswise ¼" thick

Instructions

  1. Melt ghee in an 8” skillet over medium-high heat. Cook mustard seeds until they pop, 1-2 minutes. Stir in coconut and remove from heat. Transfer mixture to a bowl and stir in 2 tbsp. yogurt; let cool. Stir in remaining yogurt, the salt, cilantro, and banana; cover with plastic wrap and chill one hour before serving.