Ingredients 

• 2 tbsp. grated fresh coconut
• 3-4 dry red chillis
• 1/2 tsp. methi (fenugreek) seeds
• Curry leaves
• 1 tsp oil to fry this
• 3 cups buttermilk or curds (yogurt)
• Salt to taste
• 1 tsp coconut oil

• Fry methi and red chillies in oil and grind it to a paste with the grated coconut. 
• Mix this masala in the buttermilk adding salt to taste. 
• Keep it on the stove and keep stirring. 
• Don't let this boil. 
• Fry mustard seeds in coconut oil and season the raitha with this, add curry leaves. 
• You can add sauted eggplant, okra, etc. to the raita.