Coconut and green chilli raita

Coconut and green chilli raita

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About this recipe: This isn't your typical raita, but is wonderful change from the norm. Generally we make tomato raita to have with biryani, but I found this tasty and slightly different.


Serves: 4 

  • 40g grated fresh coconut
  • 2 to 3 green chillies
  • 10g coriander leaves
  • 1 teaspoon cumin seeds
  • 1 to 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 green pepper, chopped
  • 4 to 6 fresh curry leaves
  • 400g natural yoghurt
  • salt to taste

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Using a mortar and pestle, grind the coconut, green chillies, coriander and cumin to a smooth paste.
  2. Add oil to a frying pan over medium heat. Add mustard seeds. Once they start to crackle, add the green pepper and curry leaves. Cook and stir for 3 minutes. Remove from heat and transfer to a bowl.
  3. Combine the green pepper mixture with the chilli-coconut paste and the yoghurt. Season to taste with salt, then serve.

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