Follow these steps for perfect results
Curd (Dahi / Yogurt)
Mustard seeds
Green Chillies
Curry leaves
Salt
Fresh coconut
grated
Sugar
Dry Green Mango (Vathal/ Ambula)
Dry Red Chillies
Mustard oil
Soak the dry mango pieces in water for 1-2 hours.
Blend mustard seeds and green chilies into a smooth paste.
In a bowl, combine the mustard paste, curd, sugar, salt, and grated coconut.
Add the soaked mango pieces to the mixture and mix well.
Heat mustard oil in a pan.
Add mustard seeds, curry leaves, and red chilies to the hot oil and allow them to splutter.
Pour the tempering over the mango mixture.
Cover and let the raita sit for 1-2 hours to allow the flavors to meld.
Serve chilled.
Expert advice for the best results
Adjust the amount of sugar to your liking.
For a spicier raita, add more green chilies.
Make sure to soak the dry mango pieces long enough to soften them.
Everything you need to know before you start
5 mins
Can be made a few hours in advance.
Garnish with a sprig of curry leaves and a sprinkle of grated coconut.
Serve chilled as a side dish with rice or roti.
Complements the sourness and spice.
Discover the story behind this recipe
Commonly served as a cooling side dish.
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