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Raw Mango Raita

17 Nov

Mamidikaya Perugu Pachadi.

This is a raita made with raw mango. Raw mango is grated on thick side of grater. The mango is then salted and left aside to soften. Finally raw mango is added to the yogurt and is tempered with spices and dals. Serve raw mango raita with spicy or hot rice dishes.
Makes: around 3 Servings of Raw Mango Raita.


Raw Mango 1/2 of Small One
Thick Plain Yogurt 1 1/2 Cups
Mustard Seeds a Big Pinch
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt as Required


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and grate the raw mango (app. 1/2 Cup).
Add few pinches of salt to the raw mango and leave aside for 10 minutes.
Once the raw mango softens, squeeze off the excess water and keep the grated mango.

Wash and finely chop cilantro.
Grind mustard seeds into fine powder.
In a mixing bowl, add grated mango, mustard seeds powder, turmeric powder, cilantro and salt.
Leave aside for couple of minutes and then stir in yogurt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool down to room temperature.
Pour the tempering onto the yogurt bowl and mix well.
Serve raw mango raita with steamed rice or with roti or with pulao.
Notes: Make sure raw mango is sour enough.

Suggestions: Make sure to adjust salt since grated mango might have absorbed some of the salt.
Variations: You can also add chopped green chiles to the tempering for extra spice.
Other Names: Raw Mango Raita, Mamidikaya Perugu Pachadi.