Apple Coconut Raita

You might be familiar with the more traditional, cucumber variety of this cool, yogurt based accompaniment that is eaten with spicy curries and Indian breads. This version uses a sweet-tart apple (plentiful at my farmers market right now) and combines the nutty texture of coconut and a warm undercurrent of cumin. Raitas are perfect for customizing to your own tastes, so experiment with firm fruits and herbs. If you prefer cilantro to mint; use it. Don’t like coconut? Leave it out. Raita is not only refreshing to the palette, it can be a blank slate upon which to create.

3-4 servings (can easily multiply by 4 to serve 12 people)


  • 1/2 cup plain yogurt (whole and organic tastes best)
  • 1 Tbsp water
  • 1/2 small sweet-tart, firm apple, coarsely chopped (I don’t peel mine.)
  • 1/4 tsp dried mint
  • 1/4 tsp ground cumin (toast it in a dry pan if you have time)
  • pinch salt
  • bare pinch cayenne pepper
  • 1 Tbsp shredded coconut (I like unsweetened.)


  1. Whisk together yogurt and water in a bowl until well blended.
  2. Stir in remaining ingredients.
  3. Refrigerate at least 30 mins. to blend flavors.


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