Fresh Coconut Raita

Kobbari Perugu Pachadi.

Freshly scraped coconut is used while making this raita. Yogurt is whisked with coconut and tempered with spices and dried fruits. This version of coconut raita is hot and sweet at the same time. Serve fresh coconut raita with biryani or with paratha.

Makes: around 2 Cups of Fresh Coconut Raita.


Plain Yogurt 1 1/2 Cups
Freshly Scraped Coconut 1/2 Cup
Onion 1/2 Small
Green Chiles 2
Raisins 6
Cashews 3
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 4
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Whisk yogurt with scraped coconut, few tablespoons of water and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, onion, raisins and cashews.
Fry till onion becomes translucent and changes color, remove from heat.
Let the tempering cool a bit before adding to the yogurt bowl.
Mix well and serve fresh coconut raita with biryani or with paratha.

Notes: Make sure to get the scraped coconut instead of grated coconut when using frozen coconut.
Suggestions: Adjust the consistency of the raita with water.
Variations: You can also add finely chopped cilantro to the coconut raita if you wish.
Other Names: Fresh Coconut Raita, Kobbari Perugu Pachadi.


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