Cooling, refreshing and digestive – perfect as a summer side dish for spicy meals. This creamy raita combines crispy cucumbers with tropical coconut and fresh mint into a harmonious Pitta-balancing delight.
Ingredients (for 4 servings)
Base:
1 medium cucumber
150 g unsweetened coconut yogurt or natural yogurt (according to tolerance)
1 tbsp grated fresh coconut or 2 tbsp unsweetened coconut flakes
1 handful fresh mint leaves
1 tbsp lime juice
Spices:
½ tsp black pepper, coarsely crushed
½ tsp cumin powder (roasted)
¼ tsp mineral salt or to taste
For Garnish:
a few fresh mint leaves
a pinch roasted cumin or black sesame
Preparation (approx. 10 minutes)
Prepare cucumber: Wash cucumber, peel if desired and grate finely. Gently squeeze out excess water.
Prepare mint & coconut: Chop mint finely. Soak grated coconut or coconut flakes in a little hot water if dry.
Mix raita: Stir yogurt creamily with lime juice, mint, coconut and spices. Fold in grated cucumber.
Season: Balance finely with salt and pepper – season gently or robustly depending on your Dosha.
Serve: Serve fresh, lukewarm or at room temperature. Garnish with mint and spices.
Ayurveda Tips:
Best time of day: Midday or early dinner – especially on warm days.
Constitution: Pitta: ideal – cooling, refreshing, harmonizing. Vata: suitable when served with cumin & warm yogurt. Kapha: enjoy sparingly, optionally add some fresh ginger.
Note: This raita soothes heat, supports digestion and goes wonderfully with spicy curries, dals or as a refreshing dip.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 68 kcal | 3.4% |
| Protein | 1.7g | 3.4% |
| Carbohydrates | 4.6g | 1.5% |
| Fat | 4.6g | 6.6% |
*Based on a 2000-calorie diet
