Ingredients
For Coconut Raita
- 1 Cup Shredded Coconut
- ¾ Cup Plain Yogurt
- ¼ Cup Water
- 2 Tsp Sugar
- ½ Tsp Salt
- 1 Tsp Kashmiri Red Chili Powder
For Tempering
- ½ Tbsp Peanut Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Slit Thai Green Chili
- 7-8 Fresh Curry Leaves
Instructions
- Add Yogurt to a bowl, whisk it until smooth.
- Now add water to adjust the consistency. Whisk it until water combines nicely with yogurt.
- Add red chili powder, salt and sugar along with freshly shredded coconut to the yogurt. If you are using frozen coconut read notes under Ingredients section in the blog.
- Mix it all well with a spoon.
Prepare the Tempering
- Add oil to a small sauce pan.once hot add mustard seeds. Once they start to crackel add cumin seeds, slit green chilies. Turn off the stove and add curry leaves.
- Add the tempering to the raita and keep it refrigerated until serving
- Serve chilled with parathas, dhoklas, idlis, dosas or as a cold salad
Nutrition
Serving: 1Serving | Calories: 300kcal | Carbohydrates: 58g | Protein: 20g | Fat: 41g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 1472mg | Potassium: 617mg | Fiber: 5g | Sugar: 52g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 218mg | Iron: 4mg