For Coconut Raita
- 1 Cup Shredded Coconut
- 3/4 Cup Plain Yogurt
- 1/4 Cup Water
- 2 Tsp Sugar
- 1/2 Tsp Salt
- 1 Tsp Kashmiri Red Chili Powder
For Tempering
- 1/2 Tbsp Peanut Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Slit Thai Green Chili
- 7-8 Fresh Curry Leaves
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
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