Raw Banana Raita Recipe | How to make Raw Banana Raita | Raw Banana Recipe

raw banana raita recipe

Raw banana raita is a super-delicious raita for items like akki rotti, ragi rotti and chapati. In particular, akki rotti or rice roti with this raita as a side dish makes the taste buds very happy. Try this raita once, and you would like to make it again and again.

jolada rotti
For jolada rotti or jowar roti too, raw banana raita will be an excellent side dish!

Only the everyday ingredients and simple cooking steps, in the raw banana raita recipe, would further make you keen to know how to make raw banana raita.

What items of the raw banana raita recipe takes the most honors? Raw banana and the ground mixture of coconut gratings, coriander leaves and green chilies are at the center of the great taste of this raita.

Cucumber, onion and chana dal and curd further lift the taste of the raw banana raita to newer heights. Further, the last three items above also make the raita crunchy.

Use fresh, home-made curd to make the raw banana raita tastier.

Raw bananas, unlike the regular raw bananas, are bigger and stout, and are usually available throughout the year. Be sure to buy only those raw bananas that are fully green, because only such bananas make the raita tastier.

If you like to use this raita as a side dish with rice, prepare the raita with less curd so the raita will be thick.

Do not heat the raw banana raita after you prepare it. The reason is the heated raita will not be tasty.

Servings: 2-3


1. Raw banana / balekayi / aratikaya / plantain, 1 small, for about 3/4 cup pieces
2. Chopped cucumber 1/4 cup
3. Chopped onion 1 tablespoon
4. Coconut gratings 2 tablespoons
5. Green chilies 1-3 or to taste
6. Coriander leaves, few sprigs
7. Curd or yogurt about 1 cup
8. Chana dal / split Bengal gram, soaked for 2 hours, 1 tablespoon
9. Salt to taste

For Seasoning:

1. Oil 1 teaspoon
2. Mustard 1/4 teaspoon
3. Curry leaves 1 sprig
4. Dry red chili, broken, 1-2
5. Hing few pinches

How to make Raw Banana Raita?

1. Wash a raw banana.

Coat your palms with a few drops of oil to prevent the gum in the bananas from sticking to the palms.

Peel the banana.

Do not cook the raw banana whole and then remove the skin, because some nutrients in and quantity of the banana will be lost.

Cut into pieces.
2. Heat about 3/4 cup of water.

Add banana when the water starts to boil.

Cook till the pieces become soft. If necessary, add more water while cooking.
3. Transfer the pieces to another utensil.

Mash the pieces roughly.

Although you can mash the banana after it cools, you may want to mash it when it's hot, because after the banana cools it will be become hard and make it difficult to mash.

keep aside to cool.
4. Heat a few drops of oil in frying utensil.

Break or slit the chilies.

Heat a few drops of oil in frying utensil.

Fry till chilies have some brown spots on their surface.

Keep aside to cool.
5. Prepare the seasoning.

Keep aside to cool.
6. Add coconut gratings, chilies and coriander leaves to a mixer jar.

Grind to a slightly coarse paste using curd and cooked-banana water or water.
7. Set aside a few tablespoons of curd.

Add paste, salt and curd.


Add more curd if the mixture becomes too thick.
8. Add onion, cucumber and chana dal.


Add seasoning.

9. Raw banana raita is ready.

raw banana raita recipe final

TIPS Raw Banana Raita
1. Add chopped green chilies in Step 8 for spicier raita.
2. Use water, if you wish, in Step 6, instead of curd to grind. Do note, however, the raita will not be tasty in comparison to that ground with curd.
3. Use the raw banana raita as soon as possible. The reason is it will become sour, because of the curd, after sometime.

Store the left-over raita in the fridge.