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Coconut Raita

Coconut Raita

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  • Author: The Cooking Jar
  • Yield: 6 1x


  • 2 cups plain yogurt, whipped
  • 3 tablespoons water
  • 1/2 cup grated coconut
  • 1/8 teaspooon chili powder
  • 3 teaspoons sugar
  • Salt to taste

Tempering (Tadka)

  • 1/4 yellow onion, minced
  • 1 green chili, deseeded and minced
  • 6 raisins
  • 3 cashew nuts
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon cumin seeds
  • 4 curry leaves
  • 2 teaspoons coconut oil


  1. Combine the yogurt and coconut and stir to mix well, adding water, chili powder, sugar and salt to taste
  2. To prepare the tempering, saute mustard seeds in coconut oil until they start crackling
  3. Add curry leaves, cumin seeds, green chili, onions, raisins and cashew nuts
  4. Saute until the onions brown slightly and remove from heat
  5. Allow to cool before adding the tempering to the yogurt mixture
  6. Mix well and refridgerate
  7. Serve chilled


Inspired by Indian Food Forever