Kela Anar Raita Recipe (Banana Pomegranate Yogurt Dip Flavoured With Mustard)
Kela Anar Raita is a delicious recipe of yogurt dip that is made from ripe bananas flavored with dijon mustard. This is a dish that I felt is signature to my mother- in-law, where she painstakingly ground the mustard into a paste using the traditional Indian flat pestle and mortar to get that zing into the raita. The dash of sugar and cumin along with the pomegranate brought delicious textures and flavours. The original recipe calls for making mustard sauce from scratch, but I have used dijon mustard that is equally outstanding.
Serve Kela Anar Raita along with Himachali Chana Madra and Steamed Rice for a weekday meal.
If you like this recipe, you can also try other raita recipes such as:
Note: Preparation time includes the refrigeration time.
135 M
15 M
150 M
2 Servings
Ingredients
- 1 cup Curd (Dahi / Yogurt)
- 1 cup Ripe Bananas , ripe, diced
- 1/4 cup Anardana Powder (Pomegranate Seed Powder)
- 1/4 teaspoon Red Chilli powder
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Dijon Mustard
- Salt , to taste
How to make Kela Anar Raita Recipe (Banana Pomegranate Yogurt Dip Flavoured With Mustard)
To begin the preparation of Kela Anar Raita, in a high walled bowl, whisk the yogurt, salt, red chilli powder, sugar, dijon mustard and cumin powder until smooth and creamy.
Stir in the diced bananas and pomegranate.
Transfer the Kela Anar Raita to a serving dish and refrigerate for two hours before serving. Serve Kela Anar Raita along with Himachali Chana Madra and Steamed Rice for a weekday meal.
