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Coconut Milk Yogurt Raita

September 02, 2020

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1 cup cucumber chopped

1½ cup Epigamia Unsweetened Coconut milk Yogurt (more if needed)

¼ teaspoon salt as needed

½ teaspoon roasted ground cumin

¼ teaspoon ground black pepper (adjust to taste)

2 tablespoons coriander leaves (cilantro finely chopped) optional

4 to 5 mint leaves (optional, finely chopped)


1Rinse cucumber and chop to tiny bite size pieces (about half inch). Also fine chop coriander and mint leaves.

2Add ground cumin to a small pan and heat it on a low flame. You will soon smell it good. Remove it and cool. Do not roast it too long it burns quickly.

3Whisk chilled Epigamia Unsweetened Coconut Milk Yogurt in a large mixing bowl. Add chopped cucumber, coriander leaves, mint leaves and salt. Mix all of them.

4Taste test and add more salt if needed. Drizzle cumin powder & ground black pepper.

5Serve cucumber raita as a side in an Indian meal.