Sun Dried Raw Mango Raita (Ambula Rai)
This Sun Dried Raw Mango Raita, also known as Ambula Rai, is a flavorful South Indian side dish that combines the tangy goodness of sun-dried mango with a smooth, creamy yogurt base. Known for its refreshing taste, this raita pairs beautifully with a variety of Indian meals, offering a burst of flavors to elevate any dish. This recipe is especially popular in Odia cuisine, where ambula (dried green mango pieces) is a staple ingredient, and it is commonly served during the winter months when pickles are a regular feature on the dining table.
Recipe Overview
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 1 minute
- Total Time: 11 minutes
- Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Green Mango (Vathal/ Ambula) | 6 pieces |
| Fresh Coconut (Grated) | 1/2 cup |
| Curd (Dahi / Yogurt) | 1 cup |
| Mustard Seeds (Rai / Kadugu) | 2 tablespoons |
| Green Chillies | 2 |
| Sugar | 2 tablespoons |
| Mustard Oil | 1 tablespoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 |
| Carbohydrates | 12g |
| Protein | 2g |
| Fat | 3g |
| Fiber | 2g |
| Sugar | 4g |
Instructions
-
Prepare the Mango Pieces:
Start by soaking the dry green mango pieces (ambula) in a bowl of water for at least 1 to 2 hours. This softens the mango, bringing out its tangy flavor while making it easier to incorporate into the raita. Once soaked, drain the water and set the mango pieces aside. -
Make the Mustard-Chili Paste:
In a blender, combine 2 tablespoons of mustard seeds and the green chilies. Add a little water if needed and blend to form a smooth paste. This spicy mustard-chili paste is the base for the raita’s flavor. -
Combine the Raita Ingredients:
In a large mixing bowl, add the prepared mustard-chili paste along with the yogurt, sugar, salt, and grated fresh coconut. Mix everything together until well combined, ensuring that the yogurt and spices are evenly distributed. -
Add the Soaked Mango:
To the yogurt mixture, add the soaked dry mango pieces (ambula) and mix again. The mango should be evenly coated with the yogurt-spice mixture, absorbing all the tangy and spicy flavors. -
Prepare the Tempering (Tadka):
Heat 1 tablespoon of mustard oil in a pan over medium heat. Once the oil is hot, add the mustard seeds, curry leaves, and dry red chilies. Let the mustard seeds splutter and the curry leaves crisp up, releasing their fragrance. -
Combine the Tempering with the Raita:
Once the tempering is ready, pour it over the mango and yogurt mixture. The sizzling hot oil will enhance the flavors, giving the raita a rich, aromatic finish. -
Let it Rest:
Cover the bowl with a lid and leave the raita to sit for 1 to 2 hours. This resting time allows the flavors to meld together and intensifies the taste of the ambula. The longer it rests, the more flavorful it becomes. -
Serve:
Serve this delicious Sun Dried Raw Mango Raita (Ambula Rai) alongside steamed rice, kumror/kaddu posto (a pumpkin and poppy seed dish), and elai vadam (crispy rice wafers) for a complete and traditional South Indian meal.
Cooking Tips
- If you don’t have access to dry mango (ambula), you can substitute it with fresh green mango slices, though the flavor will be slightly different.
- Adjust the amount of sugar according to your preference for sweetness. The sugar balances the sourness of the mango and the tanginess of the yogurt.
- You can add a pinch of asafoetida (hing) while tempering for an added layer of flavor.
This Sun Dried Raw Mango Raita is not only delicious but also rich in probiotics from the yogurt and nutrients from the mango, making it a healthy addition to any meal. Its tangy and spicy flavor is sure to brighten up your plate and satisfy your taste buds with every bite!
