Banana pachadi/banana raita Recipe

Cooking Directions

• STEP 1.Peel and chop ripe bananas into small pieces.
• STEP 2.In a bowl, whisk yogurt until smooth and creamy.
• STEP 3.Add the chopped bananas to the yogurt and mix well.
• STEP 4.In a small pan, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and green chilies.
• STEP 5.Pour this tempering over the banana-yogurt mixture and mix well.
• STEP 6.Add salt, sugar, and roasted cumin powder to taste.
• STEP 7.Garnish with chopped coriander leaves and serve chilled.

Cooking Tips

• Use ripe bananas for a sweeter taste and smoother texture.
• Adjust the amount of green chilies according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a creamier texture, you can blend the yogurt and bananas together.
• Serve the pachadi chilled to enhance its refreshing taste.

Storage and Serving

• Banana pachadi can be stored in the refrigerator for up to 2 days.
• Before serving, give it a quick stir and adjust the seasoning if needed.
• Serve banana pachadi as a side dish with rice, roti, or as a dip with papadums.
• It can also be enjoyed as a standalone snack or a light meal.