Raw Mango Raita Recipe
Embark on a culinary adventure with the vibrant flavors of Raw Mango Raita, a delightful Indian side dish that perfectly balances tangy and spicy notes, making it an ideal accompaniment to any meal, particularly when paired with a hearty Spicy Paneer Pulao. This refreshing raita, rich in probiotics from yogurt and bursting with the zesty goodness of raw mango, offers not only a cooling effect but also a burst of flavor that elevates your dining experience. Let’s dive into the details of this simple yet delicious recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (Ripe) | 1 |
| Curd (Dahi / Yogurt) | 1½ cups |
| Salt | To taste |
| Red Chilli Powder | ½ teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Mustard Seeds | ½ teaspoon |
| Curry Leaves | 2 sprigs |
| Asafoetida (Hing) | A pinch |
| Sunflower Oil | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 85 |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Fat | 4 g |
| Sodium | Varies (based on salt added) |
Preparation Time
| Task | Time (mins) |
|---|---|
| Preparation Time | 15 |
| Cooking Time | 15 |
| Total Time | 30 |
| Servings | 2 |
Instructions
To begin crafting your Raw Mango Raita, first, prepare the raw mango by thoroughly washing and peeling it. Once peeled, grate the mango finely, ensuring to capture all its vibrant essence, and set it aside for later use.
Next, take your yogurt (curd) and whisk it vigorously until it reaches a smooth and creamy consistency, free of any lumps. Into this luscious yogurt, add the grated raw mango, salt to taste, red chili powder, and roasted cumin powder. Stir the mixture gently yet thoroughly, allowing all the ingredients to meld together beautifully. It’s essential to taste the raita at this point and adjust the salt and seasoning to your preference.
Now, set the raita aside momentarily as we prepare the tempering, which will add an aromatic layer of flavor to the dish. In a small tadka pan or skillet, heat the sunflower oil over medium heat. Once the oil is warm, introduce the asafoetida and sauté it for a few seconds until fragrant. This step is crucial as it enhances the overall flavor profile of the raita.
Next, add the mustard seeds to the pan and allow them to crackle, releasing their nutty aroma. Following this, gently introduce the curry leaves, letting them sizzle and crackle in the hot oil. This process will infuse the oil with the distinct flavor of curry leaves, creating a fragrant seasoning.
Once the tempering is complete, remove the pan from heat and pour the hot mixture over the prepared Raw Mango Raita. Give the raita a gentle stir to ensure that the tempering is evenly distributed throughout the dish.
Your Raw Mango Raita is now ready to serve! For the best experience, enjoy it alongside Spicy Paneer Pulao With Vegetables, allowing the cooling raita to complement the spiciness of the pulao, creating a balanced and satisfying meal.
Serving Suggestions
This Raw Mango Raita not only acts as a cooling accompaniment to spicy dishes but can also be enjoyed as a refreshing snack on its own. Garnish with fresh coriander or mint leaves for an added touch of color and flavor, and serve chilled to maximize its refreshing qualities.
This simple yet flavorful dish is a celebration of Indian culinary tradition, making it a must-try for anyone looking to explore the diverse world of flavors in vegetarian cooking. Enjoy your culinary journey with this delightful raita!
