Fresh fenugreek leaves are cleaned, washed and fried in oil along with other whole spices. Yogurt is whisked and grated raw mango is added to it along with fried fenugreek leaves. Serve fenugreek leaves mango raita with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Mango Raita.
Fenugreek Leaves 1 Cup Packed
Raw Mango 1/2 of Small Size
Plain Thick Yogurt 1 1/2 Cups
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps
Method of preparation:
Wash, separate leaves and finely chop the fenugreek leaves.
Peel, wash and grate the raw mango.
In a mixing bowl, whisk yogurt with few tablespoons of water and few pinches of salt.
Stir in grated raw mango.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add fenugreek leaves.
Fry till fenugreek leaves wilt and start to crisp up.
Remove from heat and add to the above yogurt bowl.
Mix well and serve fenugreek leaves mango raita with steamed rice or with roti.
Notes: Make sure to fry the fenugreek leaves well.
Suggestions: If raw mango is not sour enough, add a splash of lime to counter the bitterness of the fenugreek leaves.
Variations: You can also add green chiles along with fenugreek leaves for added spice.
Other Names: Fenugreek Leaves Mango Raita.