Oil is tempered with mustard seeds and the chopped mango is cooked till it softens. The mango is cooled to room temperature before mixing with whisked yogurt. Serve mango raita with steamed rice or with roti.
Makes: around 2 Servings of Mango Raita.
Ripe Mango 1 Small
Yogurt 1 Cup
Green Chiles 2
Mustard Seeds 1/4 tsp
Curry Leaves a Few
Salt to taste
Method of preparation:
Remove stems, wash and slice the green chiles.
Whisk yogurt and salt in a bowl.
Heat oil in a small pan on medium heat, add mustard seeds.
When mustard seeds start spluttering, add curry leaves and chopped mango.
Cook till mango pieces soften a bit.
Remove from heat and cool the mango to room temperature.
Then stir the mango into yogurt.
Serve mango raita with steamed rice or with roti.
Notes: Make sure not to overcook mango.
Suggestions: Make sure to choose the mango that is not too ripe.
Variations: Use the raw mango that is not sour enough for dal or chutney.
Other Names: Mango Raita, Mamidipandu Raita.