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    Home » Raitas / Pachadi Varieties » Coconut Cilantro Raita | Thengai Kothamalli Thayir Pachadi

    Coconut Cilantro Raita | Thengai Kothamalli Thayir Pachadi

    Posted on February 25, 2020 · Last Updated on March 18, 2020 · By Srividhya G · 46 Comments

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    Today I am going to share a refreshing yogurt relish/dip made with coconut and cilantro. It is the coconut cilantro raita or the thengai kothamalli thayir pachadi as we say in Tamil. A perfect side for rice dishes and you can make this raita in less than 20 minutes flat!

    coconut cilantro raita on a silverware with tempering on top

    Pachadi is a side dish, and it is quite popular in South India. Each state has its unique pachadi recipes, and today I am going to share the savory version prepared with coconut and cilantro. Yes, pachadi can be sweet, too, like the mango pachadi that I have shared before.

    Thayir means yogurt or curd in Tamil and pachadi means fresh relish or dip in this context. You can find a variety of thayir pachadi in Tamil cuisine and a festive meal in our household is incomplete without a pachadi. You can prepare this with or without vegetables. A plain version of coconut raita is quite famous as well.

    This coconut-cilantro raita is an enhanced version of plain coconut raita. In the plain one, we grind coconut and green chilies and add it to the yogurt. But for this version, I am adding some cilantro too. That’s it.

    Usually, when we add curry leaves or cilantro to a dish, we pick it set it aside while eating, or atleast we do in our family. I need to eat those greens consciously. But if I grind it along with the masala, none of us complain. So I started grinding my curry leaves, cilantro, with coconut these days. And I don’t use curry leaves while tempering, and I don’t garnish it with fresh cilantro as well.

    coconut cilantro raita in a spoon

    Variations-

    There is no set recipe for this raita. If you like more coconut, go for it, or if you prefer, more yogurt then add more. But don’t forget to adjust the salt and green chili accordingly.

    Along with cilantro, you can add a small piece of ginger or a sprig of curry leaves or even both. I have tried both as well. If you like the raw taste of mint, add one or two mint leaves as well. You can also crush dried mint leaves and drizzle on top before serving.

    You can keep this as a base and add veggies as to it. Check my cucumber raita or tomato-yogurt raita. Along with coconut and green chilies, you can add cilantro or curry leaves and make it more flavorful.

    Other Raita Recipes-

    Before getting into the recipe, I will share some yogurt-based raita from my archives.

    • Okra Raita
    • Beets Raita / Beets Kichadi
    • Zucchini Raita

    Now back to this coconut-cilantro recipe-

    top angle shot of coconut cilantro raita

    Ingredients Required For the Raita-

    • 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 + 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

    How To Make Coconut-Cilantro Raita | Thengai Kothamallai Thayir Pachadi:

    coconut cilantro and green chili ready to be ground

    • In a mixer jar, grind the coconut, cilantro, and green chili together by adding 2 to 3 tbsp of water.

    ground paste of coconut cilantro and green chili

    • Transfer this ground paste to a serving bowl and add the yogurt and salt.

    ground mix with salt and yogurt

    • Mix all now add the remaining half cup of water.

    coconut cilantro raita with water

    • Mix again, and that’s it; the pachadi is ready. Adjust water and salt at this stage.

    coconut cilantro raita

    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.

    Recipe 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.

    thengai kothammali thayir pachadi

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this thayir pachadi recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    coconut cilantro raita in a silver bowl placed on a red mat
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    5 from 1 vote

    Coconut Cilantro Raita

    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 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Accompaniment, Entree
    Cuisine: South Indian
    Servings: 4
    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

    Calories: 111kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 669mg | Potassium: 81mg | Fiber: 3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: Earlier posted this recipe in 2016. I have updated the recipe with new pictures.

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    Filed Under: Raitas / Pachadi Varieties Tagged With: coconut raita, coconut recipes, pachadi varieties, thengai pachadi

    Reader Interactions

    Comments

    1. Mireille Roc (@ChefMireille) says

      March 20, 2016 at 7:48 pm

      this cooling raita sounds so good

      Reply
      • Srividhya G says

        March 20, 2016 at 9:07 pm

        Thanks :-)

        Reply
    2. Sandhya Ramakrishnan says

      March 16, 2016 at 7:28 pm

      That raita is so flavorful! My mother uses this as a base to many pachadis.

      Reply
      • Vidhya@VVK says

        March 17, 2016 at 8:57 am

        Oh yeah.. very true. This forms the base for cucumber and tomato raita too. :-)

        Reply
    3. harini says

      March 16, 2016 at 9:43 am

      I am sure this is very flavorful.

      Reply
      • Vidhya@VVK says

        March 16, 2016 at 12:40 pm

        Thanks Harini.

        Reply
    4. cookingwithsapana says

      March 15, 2016 at 7:49 pm

      Coconut cilantro raita looks very delicious.

      Reply
      • Vidhya@VVK says

        March 16, 2016 at 12:56 pm

        Thank you :-)

        Reply
    5. Pavani says

      March 15, 2016 at 1:55 pm

      What an interesting coconut raita. Pinned to try very soon.

      Reply
      • Vidhya@VVK says

        March 16, 2016 at 12:52 pm

        :-) Thanks a lot.

        Reply
    6. Priya Suresh says

      March 13, 2016 at 9:29 am

      Very flavourful, and super delicious raita, love that mild green colour of this raita.

      Reply
      • Vidhya@VVK says

        March 13, 2016 at 10:15 pm

        Thanks a lot Priya. Yeah I love that color too.

        Reply
    7. usha says

      March 12, 2016 at 5:27 am

      Even I love this chutney/raita. It is so easy to prepare and tastes great as well.

      Reply
      • Vidhya@VVK says

        March 13, 2016 at 10:02 pm

        :-) Thanks

        Reply
    8. Amara says

      March 12, 2016 at 5:26 am

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

      Reply
      • Vidhya@VVK says

        March 13, 2016 at 10:02 pm

        Thanks Amara. Yeah this goes well with pulao and biryani too.

        Reply
    9. gayathriraani says

      March 11, 2016 at 8:49 pm

      Looks wonderful..

      Reply
      • Vidhya@VVK says

        March 13, 2016 at 10:01 pm

        Thanks Gayathri.

        Reply
    10. swapnakarthik says

      March 11, 2016 at 5:48 am

      Looks delish with cilantro…I guess they go well with idly and dosa too…

      Reply
      • Vidhya@VVK says

        March 11, 2016 at 2:29 pm

        Oh yeah very true. Thanks a lot swapna.

        Reply
    11. Bharani says

      March 11, 2016 at 5:29 am

      Refreshing raita and great combo… I can make it vengan to….thanks for sharing…

      Reply
      • Vidhya@VVK says

        March 11, 2016 at 2:28 pm

        Oh yeah true. Glad you mentioned it. Thanks

        Reply
    12. Anu-My Ginger Garlic Kitchen says

      March 11, 2016 at 12:04 am

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

      Reply
      • Vidhya@VVK says

        March 11, 2016 at 2:27 pm

        Thanks Anu :-)

        Reply
    13. Rajani says

      March 10, 2016 at 6:46 pm

      The raita looks good but i guess some grated cucumbers would take it a notch higher!

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:38 pm

        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.

        Reply
    14. Nalini says

      March 10, 2016 at 5:09 pm

      Refreshing raita,got a lovely colour.

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:39 pm

        Thanks Nalini. :-)

        Reply
    15. Nithya says

      March 10, 2016 at 3:38 pm

      Coconut and Cilantro is a winning combo… Will try it with sambar rice next time..

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:39 pm

        Sure thanks a lot. Let me know how was the combo.

        Reply
    16. Freda @ Aromatic essence says

      March 10, 2016 at 1:50 pm

      Sounds very nice :)

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 2:39 pm

        Thanks Freda.

        Reply
    17. Ritu Tangri says

      March 10, 2016 at 8:38 am

      A refreshing raita…wanna eat right now. Alas! I don’t have a coconut tree ;)

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:50 am

        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.

        Reply
    18. Liz says

      March 10, 2016 at 8:00 am

      Coconut and cilantro are a great combination. I wish I could dip in some fresh veggies!

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:09 am

        Thanks a lot. :-)

        Reply
    19. sushma says

      March 10, 2016 at 7:57 am

      Raita looks nice and delicious.

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 8:10 am

        Thanks Sushma

        Reply
    20. Archana says

      March 10, 2016 at 7:46 am

      Sounds delish!!

      Reply
      • Vidhya@VVK says

        March 10, 2016 at 7:51 am

        Thanks a lot Archana.

        Reply
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