Coconut and green chilli raita

    15 min

    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.

    6 people made this

    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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