This creamy side salad is usually reserved for special occasions in India. The cooling nature of yogurt helps to cool your mouth when eating hot dishes. Sweet banana adds a nice fruity touch that makes this raita special. This dish is so versatile that it could be a desert, lunch, side, or light breakfast..

Kele Ka Raita – Sweet Banana and Yogurt Salad

This luscious salad is a great addition to most any meal. Kids also love it for breakfast and desert. Other fruits like pineapple, peach, or grapes can easily replace the banana. A few mixed fruits can even make it into a great fruit salad.

5 from 2 votes

Print Pin

Course: Breakfast, Condiment, Dessert, Salad

Cuisine: Indian, South Indian

Prep Time: 5

Soaking: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Small bowl
Strainer

Ingredients

2 tbsp Slivered blanched almonds
2 tbsp Seedless raisins
1 cup Plain whole milk Greek yogurt
1 cup Sour cream
3-4 tbsp Honey, sugar, or a mix
⅛ tsp Ground cardamom
1 large Ripe banana, peeled and sliced thin.
1 tsp Ground nutmeg or cardamom

US Customary – Metric

Instructions

Put almonds and raisins in a small bowl and add ½ cup boiling water. Soak for 15 minutes and drain.
Into a serving bowl, add yogurt, sour cream, honey, and cardamom. Add almonds and raisins and mix well. Gently fold sliced bananas into the yogurt.
Cover and chill thoroughly. Top with a sprinkling of nutmeg or cardamom before serving.