Carrot and Raisin Raita with Toasted Coconut

A sweet and refreshing Indian side dish, combining the crunch of carrots with the sweetness of raisins and the nutty flavor of toasted coconut, all in a creamy yogurt base.

Prep Time

15 minutes

Total Time

20 minutes

Calories

195 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.92/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Side Dish

Cuisine:

Indian•Thai

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsPlain Yogurt(Full-fat or Greek yogurt preferred for richness.)

£1.50

1cupCarrots(Grated finely.)

£0.30

0.5cupRaisins(Golden raisins add a nice touch.)

£0.60

0.3cupUnsweetened Shredded Coconut

£0.40

1tablespoonsHoney(Adjust to your preferred sweetness.)

£0.25

0.3teaspoonCardamom Powder(Adds a warm, aromatic flavor.)

£0.15

PinchSalt(To balance the sweetness.)

OptionaltablespoonsFresh Mint Leaves(Chopped, for garnish.)

£0.50

Total Cost

£3.70

£0.92 per serving

Instructions

1.
In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. This should take about 3-5 minutes. Remove from heat and let cool completely.
2.
In a large mixing bowl, combine the yogurt, grated carrots, and raisins.
3.
Add the honey, cardamom powder, and a pinch of salt. Stir well to combine.
4.
Gently fold in the toasted coconut, reserving a small amount for garnish.
5.
Taste and adjust sweetness as needed, adding more honey if desired.
6.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for optimal flavor.
7.
Before serving, garnish with the remaining toasted coconut and chopped fresh mint leaves (if using).

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My Notes

Nutrition Information

Nutrition per serving (165g)

195 kcal / 816 kJ

Carbs

28g

11% of RDA

Fat

10% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

23 g

26% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a creamier raita, strain the yogurt through cheesecloth for a few hours to remove excess whey.

If you don't have cardamom powder, a pinch of ground nutmeg will also work well.

Serve chilled alongside grilled meats, curries, or as a refreshing snack.

Toasting the coconut is essential for bringing out its flavor and adding a pleasant crunch.

Cooking Equipment

Skillet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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