Coconut and Mint Raita Recipe
Summary
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Bean sprouts | 50 Gram (2 Ounce) | |
| Spring onions | 2 | |
| Mint leaves | 20 | |
| Chilli/1/2 teaspoon chilli powder | 1 Small | |
| Coriander | 1 Bunch (100 gm) (small bunch) | |
| Tamarind paste | 1 Tablespoon | |
| Natural yoghurt | 300 Gram | |
| Coconut powder | 50 Gram (2 Ounce) |
Nutrition Facts
Serving size
Calories 113 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.1%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 9.8 mg3.3%
Sodium 147.4 mg6.1%
Total Carbohydrates 15 g5.1%
Dietary Fiber 6.5 g26.1%
Sugars 4.5 g
Protein 6 g11.1%
Vitamin A 37.9% Vitamin C 22.6%
Calcium 11.7% Iron 4.3%
*Based on a 2000 Calorie diet
Directions
After soaking the tamarind paste, release the juices by squeezing and rolling it in your hands. Strain the juice through a sieve and pour it into the bowl of a blender. Add the onions, half the chilli, the bean sprouts and the coconut powder. Blend everything together until it becomes a smooth paste.
Empty the yoghurt into a large mixing bowl and stir with a fork. Slowly add the herb and spice paste, season to taste and stir well. Pour mixture into serving bowl.
Wash the mint and coriander leaves, then chop finely. Add half to the bowl of yoghurt and stir in. Leave to cool in the fridge for at least 30 minutes. Garnish the dish with the rest of the mint and coriander immediately before serving.
Chef
