Ripe Banana raita/ Balehannu mosaru gojju/ kele ka raita

Yes, you read it right!! It is ripe banana raita, not the raw banana which is a usual recipe that many of us know.

When I heard about balehannu mosarugojji for the first time from my neighbour Ravikiran Phatak, I too wasn’t very sure how will it tasteJ. Now I am writing this after trying at home, this one is a good dish and definitely a special one. It goes great with white rice, pulao or even one can eat it as it is.

Let us jump to the recipe part and understand how it is made. It is recommended to use lightly ripe bananas, not overripe ones.


Ripe Banana raita

Preparation time: 10 minutes

Serves: 2


Ripe banana (firm) – 2 small (elakki)/ 1 large (Robusta)

Fresh curds – 1 cup

Salt – to taste

Sugar – 1 tsp

Green chilli - 2 , adjust accordingly

Onions – 1 small (optional)

Coconut oil – 2 tsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Dry red chilli – 1

Curry leaves - 1 sprig

Coriander leaves – finely chopped (2 tsp)




  • Peel the banana & discard the skin.
  • Chop the fruit into small pieces.  Lengthwise – 2 cuts & then slice.
  • Add salt, sugar, finely chopped green chillis & mix well.
  • Heat coconut oil in a seasoning/ tadka pan. Add mustard,cumin, mminced dry red chilli, allow spluttering. Add cleaned curry leaves. Add this to the banana mix.
  • Mix with fresh curds, just before serving.
  • Garnish with fresh chopped coriander leaves. Serve with steamed rice.

kele ka raita


  • Serve fresh, soon after adding curds for better taste.
  • Bird’s eye chilli/ gandhari menasu gives excellent flavor to this raita.
  • Just ripe banana tastes better in this than overripe one. 

Balehannu mosaru gojju