Serves: 4
Total Calories: 183

1/2 cup grated fresh or frozen coconut
1/2 cup coarsely chopped fresh cilantro, including soft stems
2 quarter-size sliced peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped
1 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black mustard seeds
2 cups nonfat plain yogurt (do not whisk)
1 small unripe green papaya, peeled and grated to make 1 cup
1 small seedless cucumber, grated
2 small carrots, grated
1 teaspoon peanut oil
1 to 2 dried red chili pepper, such as chile de arbol, coarsely broken
1 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1/8 teaspoon ground paprika

1. In a small food processor, process together the coconut, cilantro, ginger, green chili peppers, sugar, salt, and ground mustard seeds, adding about 1/4 cup of the yogurt to make a smooth paste.

2. Place the yogurt in a serving dish and very lightly mix in first the coconut paste, then the papaya, cucumber, and carrots, leaving a few vegetable showing their color through the yogurt.

3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers and mustard seeds they should splutter on contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Add the asafoetida and paprika, then transfer the seasonings to the pachadi and stir it in, leaving some visible as garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 183
Calories from Fat: 55

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Basic Cucumber Pachadis
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Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
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Mandarin Orange Raita
Mango Chutney Raita
Mango Raita with Fresh Ginger
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Pan-Roasted Eggplant Raita with Sesame Seeds
Potato Raita with Puréed Greens
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