Coconut Cilantro Raita

5 from 1 vote

Coconut Cilantro Raita is a refreshing yogurt relish/dip made with coconut and cilantro. A perfect side for rice dishes and you can make this raita in less than 20 minutes flat!

Prep Time5

Cook Time10

Total Time20

Course: Accompaniment, Entree

Cuisine: South Indian

Keyword: coconut raita, thengai thayir pachadi

Servings:

Calories: 111kcal

Author: Srividhya G

Ingredients

½ cup grated coconut if using frozen, thaw it to room temperature
2 to 3 tbsp cilantro roughly chopped
2 green chili
1 tsp salt
½ cup water + 3 tbsp water
¼ cup yogurt I used Greek Yogurt

To Temper-

2 tsp oil
1 tsp mustard seeds
1 tsp urad dal
¼ tsp asafoetida

Instructions

In a mixer jar, grind the coconut, cilantro, and green chili together by adding 2 to 3 tbsp of water.
Transfer this ground paste to a serving bowl and add the yogurt and salt.
Mix all now add the remaining half cup of water.
Mix again, and that's it; the pachadi is ready. Adjust water and salt at this stage.

Tempering:

In a separate tempering pan or kadai, heat the oil.
When the oil is hot, add the mustard seeds, urad dal, and asafoetida. Allow the mustard seeds to splutter.
Turn off the heat and add this tempering to the raita and mix well. Serve it as a side for any rice dishes.

Notes

The measure, as mentioned above, works well for us. But you can increase the amount of coconut or yogurt according to your liking.
I have tried this recipe by adding curry leaves along with cilantro also. It works well. You can add 10 to 15 curry leaves and grind it along.
If you like the raw mint taste, then grind one or two leaves along but not more than that.
As always, adjust the salt and spice according to your preference.
To keep it gluten-free, either skip asafoetida or use gluten-free asafoetida.
I did not add chana dal or curry leaves while tempering. You can include both.

Nutrition