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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

Coconut Cilantro Raita

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 Coconut-Cilantro Raita / Pachadi is a delicious side for any variety rice or for sambhar rice. I personally love this with BisiBeleBath. The highlight of this recipe is that, it can be prepared in a jiffy. All you need to do is grind coconut and cilantro along with green chilly and add to yoghurt/curd and temper it. It’s as simple as that.

This week’s theme for blogging marathon (3 days posting for 4 weeks, I am only doing two weeks) is coconut. I love coconut and all its products, period. We had 5 coconut trees in our backyard and fresh coconut was there always. Seldom have we bought coconut from market. I need coconut for dry curries, for kootu, for arichu vitta sambhar, for kurma and what not?

Recently came across this article in livestrong.com about coconut and the controversy behind cholesterol. Coconut does have saturated fat which can affect the cholesterol levels but again portion control plays a major role. You can read about the benefits and saturated fat content in coconut here.

CoconutCilantroRaita

I have already posted a lot coconut based recipes. Here is few from the lot,

Now back to the recipe,

Ingredients:

  • Grated Coconut – 1/2 cup (I used fresh grated coconut, if you are using frozen, thaw them to room temperature)
  • Greek Yoghurt / Hung Curd – 1/4 cup
  • Cilantro – 2 tbsps
  • Green Chilly – 2
  • Salt – 1 tsp
  • Water – 3 tbsps
  • Oil – 2 tsps
  • Mustard seeds – 1 tsp
  • Hing – 1 tsp
  • Curry leaves – a few

Steps:

  • Finely chop the cilantro and green chilly.
  • Grind the coconut, cilantro and green chilly by adding 3 tbsps of water.

CoconutCilantroPaste

  • Now add this mixture to the yogurt. 

CoconutcilantroWithYogurt

  • Add salt and mix well.

CilantroCoconutRaita

  • Heat the tadka pan or tempering pan and add oil.
  • Once the oil is hot, add the mustard seeds, hing and curry leaves.
  • As they start to splutter, add it to the coconut mix.

That’s it. Coconut Cilantro Raita is ready.

ThengaiKothammaliPachadi

Notes:

  • You can replace cilantro with curry leaves also.
  • Adjust the green chillies according to your taste.
  • I used greek yogurt, but any thick yogurt would work. I used only 1/4 cup but if you like the yogurt base more, add more accordingly.

Coconut Cilantro Raita
A simple side for sambhar rice and variety rice prepared with coconut, green chilly and cilantro and mixed in the yogurt base.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Grated Coconut - 1/2 cup (I used fresh grated coconut, if you are using frozen, thaw them to room temperature)
  2. Greek Yoghurt / Hung Curd - 1/4 cup
  3. Cilantro - 2 tbsps
  4. Green Chilly - 2
  5. Salt - 1 tsp
  6. Water - 3 tbsps
  7. Oil - 2 tsps
  8. Mustard seeds - 1 tsp
  9. Hing - 1 tsp
  10. Curry leaves - a few
Instructions
  1. Finely chop the cilantro and green chilly.
  2. Grind the coconut, cilantro and green chilly by adding 3 tbsps of water.
  3. Now add this mixture to the yogurt.
  4. Add salt and mix well.
  5. Heat the tadka pan or tempering pan and add oil.
  6. Once the oil is hot, add the mustard seeds, hing and curry leaves.
  7. As they start to splutter, add it to the coconut mix.
  8. That’s it. Coconut Cilantro Raita is ready.
Notes
  1. You can replace cilantro with curry leaves also.
  2. Adjust the green chillies according to your taste.
  3. I used greek yogurt, but any thick yogurt would work. I used only 1/4 cup but if you like the yogurt base more, add more accordingly.
Vidhya’s Vegetarian Kitchen https://www.vidhyashomecooking.com/
 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Comments

  9. Love the coconut,cilantro combo raita. Such a refreshing dish. Goes really well with pulao and biryani too:)

  13. This raita looks so refreshing and classic, Srividya. Coconut + cilantro is an awesome combo.

    • Oh yeah totally agree with you. Both tomato and cucumber would take it higher. But I have already posted those recipes. ;-) So this time went simple with no grating and chopping to prepare it under 30 minutes. :-) Thanks for the wonderful feedback.

    • Thanks a lot Ritu. I don’t have it here either. I went with store bought ones. You can also use the frozen one. Between a warm welcome to my space and also to the wonderful BM group.

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