As I may have said a few times before: I’m very, very fond of yoghurt! Ever since childhood, it’s been an absolute requirement for me that every meal must contain yoghurt in some form. As I most often consume traditional Indian (particularly my native Gujarati) cuisines, this doesn’t require me to stretch my imagination or change my palate in any way. You may also recall that my yoghurt is homemade. It is made from a small amount of curd culture saved from the previous pot-full, allowed to set overnight, and consumed delicious and fresh every day.
I find that yoghurt enhances and adds flavour, and depending on how it is made can also add textures and tastes that go beyond what you imagine curd can do. Because it is such a staple in Indian homes, you will find that there are unique systems of making it that depend entirely on the people there. Even a religious view plays a role. For example, my mom’s home is Vaishnav and my in-laws are Jain. So the latter use onions and garlic very sparingly, whereas these were not restricted while I was growing up. The recipes I learnt in both homes were different. So although yoghurt is a vital part of the diet in both my homes, this particular dish is something I learnt after getting married.
From various previous posts, you would know about the Gujarati thaali, the set meal that contains a little bit of every flavour and texture. So you’d be familiar with raita, the thin yoghurt condiment that adds a bit of coolness of the meal, and helps with digestion. Raita is eaten throughout the subcontinent, in dozens of variants. For instance, an onion or kara boondi raita goes perfectly paired with a biryani, adding crunch as well. I have fond memories of long, lazy Sunday lunches during which I’d reach for more helpings of my mother-in-law’s banana-mustard-cucumber raita. I’m delighted to share the recipe for this simple but complexly flavoured dip today.
Banana, as you may remember from this banana-methi fritters recipe is a powerhouse of a fruit, packed with nutrients. It’s also a natural sweetener, and you know how Gujaratis love our sweets. In every kind of dish, you’ll find either jaggery or banana, or both! The sweetness of the banana in this raita naturally offsets the bitterness of the cucumber, which is another powerhouse. Cucumbers have a high water content, aiding rehydration, and are rich in potassium, magnesium and fibre. Adding a touch is spice is the mustard, which is a great source of selenium, zinc and calcium and known for its anti-inflammatory properties. Let me let you in on a secret – I never use the grinder to grind mustard as I don’t like the taste. Instead, I use the rolling pin that we use for rotlis. It’s lovely how such simple and clever innovations happen in the kitchen. I love picking up such techniques.
The flavours and textures of the three, as different as they are, blend very well in the yoghurt base: the banana soft and sweet, the mustard sharp, and the cucumber crunchy.
Banana-Mustard-Cucumber Raita
(Yield: 2-3 cups)
Ingredients
Raita:
2 cups plain yoghurt
1 cup finely cut banana
½ cup cut cucumber
1 tablespoon finely cut coriander leaves
1 ½ teaspoons mustard seeds
1 teaspoon roasted cumin powder
Salt to taste
Seasoning:
½ teaspoon sunflower oil
¼ teaspoon whole mustard seeds
¼ teaspoon cumin seeds
Take the mustard seeds and crush them using any simple method that you use at home. As I said above, I use a rolling pin and board, the same as I use to make rotlis. This crushes the seeds just the way I like it – not too fine, but uneven and broken. You can use the hand pounder too, if you prefer. Crush and set aside.
Place the yoghurt in a bowl and beat well until there are no lumps and the yoghurt is smooth. Now add the salt, cumin powder and crushed mustard powder. The fresh flavour is the key element to this raita.
Now, add the banana, cucumber and coriander leaves. Mix well.
Then, prepare the seasoning. Pour the oil into a small pan. Once hot, add the mustard seeds and cumin seeds. Wait till the seeds splutter, then pour over the raita. Decorate by sprinkling some chili powder for colour, along with some roasted cumin powder and some finely cut coriander leaves.
As I said earlier, there are numerous other kinds of raita, enjoyed all over India. And while I’m nostalgic for my mother-in-law’s Sunday lunch raita, this banana-mustard-cucumber combination I’ve shared above, the current favourite in my home is in fact the sweet and crunchy pomegranate raita. Do you have a variant that you make often? I’d love to know what you think of mine in the comments.
