Banana and pomegranate salad (Kela anar kachamber) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 364) by Yamuna Devi

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Accompaniments: Griddle-fried radish-stuffed whole wheat bread (Mooli paratha)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute date sugar for maple sugar.

  • Ganga108 on February 24, 2022

    On one trip to Kerala in India, the hotel had the sweetest and most succulent pomegranates at each meal. They were so unlike anything that we could get at home that I ate more that I care to mention. In Kerala, the pomegranates were beautiful. The salads and side serves featuring the bright red globules were wonderful. For many years our local pomegranates were tough and bitter. Fortunately times have change and good pomegranates are more widely available. This is an amazing and beautiful salad. I have added coconut like in Kerala, even though Devi sites the recipe as a North Indian one.

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