Raw Mango Raita is a brilliant way to make the most of the mangoes this summer. This Raw Mango raita is so cooling, refreshing and tasty – the best part is it goes well with rice dishes as well as parathas or rotis – and is a great and yummy accompaniment to any meal!
Does anyone remember the obsessive cooking and baking we did, the last year with mangoes? There is something incredibly soul-satisfying about cooking with seasonal produce. There is so much one can do with mangoes – pickles just being the start of it – chutneys, dals, flavoured rice… I can go on and on. Well, the same happened this year too, sadly I haven’t had enough time to blog about it – here’s a post on what has been capturing the hearts of everyone in the household these days – Raw Mango Raita – delectable, tasty and extremely tangy to boot. The flavour combination of the tangy mango against the tadka and the creamy curd – it just takes it to another level altogether.
Mangoes have kind of become a household favourite and a staple these days of summer. Raw mangoes especially are so much fun to experiment with. Everyone knows my fascination with raitas and my experimenting with them. This Raw Mango Raita is so versatile too – you can serve it next to some Jeera Rice or Pulao, make it a part of a sit down dinner or lunch, even use it as a dip if you like experimenting with the flavour profiles of your yoghurt dips, the list is endless.
Apart from being incredibly delicious, this raita packs in some good health benefits too – Did you know that raw mangoes contain vitamins that enhance one’s hormonal system too?. Eating unripe mangoes with the combination of salt even prevents the excessive loss of water from the body, and helps to quench thirst. So basically, win-win for you!
So what are you still waiting for – get those mangoes out already, and start cooking – you will thank me for sure, later!
Quick Cooking : Raw Mango Raita
- 1 mango medium sized raw (or ripen but sour will do too)
- 1 1/2 cups curd
- to taste salt
- 1/2 tsp chilli powder
- 1/2 tsp jeera roasted powder
- 1/2 tsp mustard seeds
- handful curry leaves
- to taste salt
- Peel and grate the mango
- Mix curd, mango and salt together
- Add chilli powder and jeera to it and mix or spread in a cross if you want to decorate the raita
- Heat oil in a small pan, add mustard seeds and fry till they start sputtering
- Add curry leaves and fry for one minute
- Add it to the raita and bingo its ready to eat with roti and sabzi or with pulao... We eat it with baingan bharta and roti that day 🙂