I’m a big raita fan and have really missed it since not eating soya yoghurt. Coconut yoghurt, though delicious, is very expensive and hard to come by in my neck of the woods, so I was delighted to find I could make something similar with coconut cream. This coconut raita works really well with poppadoms, bhaji’s and curries in general, and with chutneys; try it with my mint, coriander and spinach dip. It’s light, fruity and beautifully spiced, I just love cumin seeds they add such an earthy depth of flavour; they’re lovely to cook with. I use a lot of ground cumin in my cooking, but cumin seeds, when appropriate, are fresher, add texture and make a good dish really special.
I’ve used lemon, but you could add lime juice instead, which would work just as well, I think it needs that sour tang. I eat so many lemons, at least one a day, I don’t think there is another food I find so cleansing and refreshing. How wonderful it must be to be able to grow lemons in your garden and simply pick them off a tree, that would be a (fantastical) dream, for me…
- 1 cup of live coconut yoghurt or 1/2 can of coconut milk
- 1 tbsp cumin seeds
- 2 tbsp lemon juice/ or lime works well too - slightly less if using live yoghurt, to taste
- 1/2 tsp black salt/ 1/2 tsp sea salt (can use all sea salt but black salt really adds to the depth of flavour)
- handful of coriander leaves
- 1 tsp finely ground black pepper
- 1 tbsp coconut oil
Heat the oil in a pan on a medium heat, tip to one side so it pools and add the cumin seeds for about 20 seconds, till they are browning and crisp and then quickly remove, transferring them and oil to a small bowl. Assemble the ingredients in a bowl, mixing. Add the cumin seeds, using as much of the oil as you like. Finely chop the coriander and garnish, if you don't like coriander it's fine without too.
Add cucumber, spring onion and/ or radishes, also mint is very good ♥