Monday, May 01, 2006 

Raw Mango Raita

Raw Mango or Kairee/Kayree as we call it, is abundant in the summer months. The king of fruits, the mango is flooding the markets here in Bangalore. Its been about a month since the raw ones have been around and I still haven't got down to trying out as many new recipes I can using this... as its just going to be here for a couple of months more. There's so much that one can do - pickles, chutneys, raitas, cool drinks, dals, rice....will I be able to try out different varieties in each before the raw ones disappear giving way to the golden yellow fleshy juicy ones - which I have to mention, become a part of all my meals - to be had with breakfast, lunch, dinner or as a snack in between!

Just the other day I came across a file of mine with clippings of all sorts - mainly recipes from magazines and newspapers - cut out and stored away meant to be tried one that my blog is up, I'm going to try them out soon and post them if they turn out well :)

Armed with raw mangoes and the cutting of a recipe for raw mango raita, I ventured into the kitchen with full josh :). The recipe is from 'The Hindu' and though the paper cutting I have has no date, I think it dates back to 2002. Why I remember it is because that was the year I got married and had started collecting recipes from here and there - recipes which looked simple and do-able!

Here it goes...RAW MANGO RAITA

Fresh curd - 300gm
Raw mango - 1 medium size

Cooking oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Whole Red Chilly - 1
Sugar - 2 tsp
Salt to taste

Peel and grate the raw mango. Sprinkle 1/4 tsp salt over it. Leave it for a few minutes for the water to run out. Using your palms squeeze out the excess water from the grated mango .

Tie the curd in a muslin cloth so that excess water drains out and you get thick yoghurt.

Add sugar, salt and raw mango. Mix well.

Take oil in a small frying pan. Add whole red chillies, urad dal and mustard seeds. Allow them to splutter.

Add it to the above curd mixture. Garnish with coriander leaves and serve.

I must tell you that the raita was just yummy!!! Will definitely make it a few more times while the raw mangoes are around. Though the recipe in the newspaper calls it a 'Raita', but I think I would rather label it as a Raw Mango Dip. Raitas, in my opinion are a bit watery and since the recipe above uses 'hung' curd, it is more thickish and ideal to be served as a dip.

Since this Raw Mango Dip turned out to be so good, it is going to be my entry to Indira's "Jihva For Ingredients" food blog event for May. It's definietly worth a try - not only because it is nutritious (Raw Mangoes loaded with Vitamin C - teamed up with the ever-so-healhty Curd make a deadly combination) and easy to rustle up but because its going to stir the taste buds so much that one will be left for craving for more! At least, I was!