Cilantro Coconut Raita

27 Dec

Kobbari Kothimera Perugu Pachadi.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…
Makes: around 4 Servings of Cilantro Coconut Raita.


Cilantro 1 1/2 Cups Packed
Fresh or Frozen Grated Coconut 4 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro leaves, coconut, green chiles and salt into coarse paste adding sufficient water.
Peel and mince the ginger.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.
Notes: Make sure not to over grind the cilantro leaves.

Suggestions: Adjust spice with green chiles.
Variations: Check other raita recipes here.
Other Names: Cilantro Coconut Raita, Kobbari Kothimera Perugu Pachadi.


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