Coconut raita Recipe - Coconut mixed with tomatoes and yogurt and tempered.

This recipe is contributed by Member Kirithiga Kannan.

Main Ingredients : Scraped coconut, Yogurt

Cuisine : Kerala

Course : Raita

Coconut raita

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Coconut raita Recipe - how to make Coconut raita

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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Medium

Ingredients

  • Scraped coconut 4 tablespoons

  • Yogurt 3 tablespoons

  • Tomato chopped1 small

  • Salt to taste

  • Fresh coriander leaves chopped1 tablespoon

  • Oil 1 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/4 teaspoon

  • Curry leaves 10-12

  • Asafoetida a pinch

Method

Step 1

In a large bowl mix together, coconut, yogurt, tomatoes and salt and mix well.

Step 2

Heat oil in a non-stick pan.

Step 3

Add mustard seeds, urad dal, curry leaves and hing and mix well.

Step 4

Add this to the yogurt and mix well.

Step 5

Serve.

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