Sun Dried Raw Mango Raita (Ambula Rai) Recipe
Perfect for a touch of tangy, creamy flavor, this Sun Dried Raw Mango Raita, or Ambula Rai, adds a deliciously refreshing twist to any South Indian-inspired meal. Blending sun-dried mangoes with the richness of coconut and yogurt, it’s a cooling and unique side dish, ideal for pairing with rice or curries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Green Mango (Ambula) | 6 pieces |
| Fresh Coconut, grated | 1/2 cup |
| Curd (Dahi/Yogurt) | 1 cup |
| Mustard Seeds | 2 tablespoons |
| Green Chillies | 2, finely chopped |
| 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 | ~120 kcal |
| Carbohydrates | 12 g |
| Protein | 3 g |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Fiber | 2 g |
| Sodium | 150 mg |
(Nutritional values may vary slightly depending on ingredient brands and measurements.)
Instructions
| Step | Description |
|---|---|
| 1 | Soak the Mango: Start by soaking the dry mango pieces (ambula) in a bowl of water for at least 1 to 2 hours. This softens them, making them easier to incorporate into the raita. |
| 2 | Prepare Mustard Paste: In a blender, combine 2 tablespoons of mustard seeds and the green chillies. Blend until smooth to create a spicy mustard-chilli paste. |
| 3 | Mix the Raita Base: In a large mixing bowl, combine the mustard-chilli paste with the yogurt, sugar, salt, and grated coconut. Stir well until the ingredients are thoroughly mixed. |
| 4 | Add Soaked Mango: Drain the soaked mango pieces and add them to the yogurt mixture. Gently mix to ensure the mango pieces are evenly distributed. |
| 5 | Prepare Tempering: Heat the mustard oil in a small pan over medium heat. Once hot, add mustard seeds, curry leaves, and dry red chillies. Allow them to splutter, releasing their aromas. |
| 6 | Combine and Infuse: Pour the hot tempering over the mango-yogurt mixture. Cover and let the raita sit for 1-2 hours, allowing the flavors to meld together for a delicious depth. |
| 7 | Serve: Enjoy this tangy Sun Dried Raw Mango Raita as a side with steamed rice, Kumror/Kaddu Posto, or Elai Vadam for a comforting and balanced weekday meal. |
Tips for Perfect Raita
- Dry Mango Substitution: If you cannot find sun-dried mango (ambula), you can use fresh raw mango pieces, though the drying process adds a deeper flavor.
- Flavor Adjustments: For added heat, include a pinch of red chili powder, or adjust sugar levels to balance the tartness of the mango.
- Storage: This raita can be stored in the refrigerator for up to two days, though it’s best enjoyed fresh when the flavors are most vibrant.
Enjoy the tangy, tropical flavors of this South Indian-inspired Sun Dried Raw Mango Raita and elevate any meal with its unique combination of flavors!
