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Coconut Cucumber Mint Raita
2026 June 12
Ingredients for a maximum of 4 people
- 1 small cucumber
- 20 mint leaves
- 500 g yoghurt (10% fat) or vegan coconut yoghurt
- 80 g desiccated coconut
- 2 tsp fennel seeds
preparation
Peel the cucumber, cut it in half, remove the seeds and dice it into small cubes; finely chop the mint. Heat the ghee in a frying pan, add the fennel seeds, coconut flakes and chopped ginger. Sauté for 5 minutes and leave to cool.
Then mix all the ingredients together well in a bowl.
