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Coconut Milk Yogurt Raita
Coconut Milk Yogurt Raita


1 cup Cucumber chopped 
1 1/2 cups Epigamia Unsweetened Coconut milk Yogurt (more if needed)
1/4 teaspoon Salt
1 /2 teaspoon Roasted ground cumin
1/4 teaspoon Ground black pepper 
2 tbsp Coriander leaves (Cilantro finely chopped)
4-5 Mint leaves (finely choped)


Step 1 Rinse cucumber and chop to tiny bite size pieces (about half inch). Also fine chopcoriander and mint leaves.
Step 2 Add ground cumin to a small pan and heat it on a low flame. You will soon smell it good.Remove it and cool. Do not roast it too long it burns quickly.
Step 3 Whisk chilled Epigamia Unsweetened Coconut Milk Yogurt in a large mixing bowl. Addchopped cucumber, coriander leaves, mint leaves and salt. Mix all of them.
Step 4 Taste test and add more salt if needed. Drizzle cumin powder & ground black pepper
Step 5 Serve cucumber raita as a side in an Indian meal.

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