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 day...now 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
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!
Nice recipe, my mother used to prepare something similar. I am hopping around the blogs to see mangoe recipes today, can't wait to see all these interesting recipes.
Archana
Posted by
archana |
6:35 AM
You sold me!
Certainly will try this recipe and will let you know.
Thanks for contributing this wonderful and healthy recipe for JFI-Mango Event.
Posted by
Anonymous |
7:44 AM
Your raita looks interesting Shilpi! Am glad to have found another Indian food blogger who is blogging from India haha- you are probably the 4th one i know of, me included
Shall be around to check your blog, coming in here for the first time following the Jihva link
Warm regards
Nandita
Posted by
Unknown |
6:47 AM
I've been trying all sorts of indian recipes over the past few months and have been looking for a raita to make - this sounds even better as you describe, like a dip. Will try soon.
Best wishes from New England!
Posted by
Anonymous |
5:30 PM
Shilp,
A Raita with raw mangoes. That's so new to me. Never thought of this combination ever. I must try it out and let you know. In case you are wondering, I landed here through the JFI round-up.
Btw, I am adding you to my blog roll. Hope it's ok with you.
And hey, my husband is from Bangalore. If you read this post, you'll know more about me.
http://happyburp.blogspot.com/2006/03/frequently-asked-questions.html
Posted by
Vaishali |
12:28 AM
hi...
just a small variation to the recipe...it wudnt go with the mango items for jihva...but then i just thought i shud add it...try the same raita with thinly sliced bhindi deep fried to a little crispy(instead of the grated mango)...n a little more sugar can be added to make it a little more sweet...i garnish with coriander leaves too...my aunt back home used to make it...its my hubbys favorite!!!
Posted by
Anonymous |
7:02 AM
Hi,
Your blog is so impressing.
Posted by
Menu Today |
1:00 AM
First time here! But you have stopped blogging :(
I am from Vijaya nagar,B'lore,now in US.I don't get raw mangoes here in my town but like your other recipes.
COME BACK, Shilpi!!!
Posted by
FH |
6:28 AM
nice recipe. thanks shilpi, it's mango time here in singapore so will most definitely try this one out.
Posted by
jacob |
12:26 AM
Hi
Thanks for this wonderful raita recipe. Picture looks awesome. i always blog search for raitas and salads and here is this amazing recipe.
Chk here for an interesting collection of Raitas and pachadis:
http://www.indusladies.com/forums/ask-chitvish/573-tantalising-pachadis-salads-weight-watchers.html
Posted by
Anonymous |
4:19 AM
Shilpi,
I love raw mango raitha so very much but somehow have not been making it at all from past year. Your recipe reminded me of those glorious days back in India specially during April and May when my mom used to make it for lunch at least once a week. Loved it so much . Thanx for such a lovely recipe girl.
Posted by
Seema Bhat |
7:21 AM
Hi Shilpi,
Interesting blog, I came here from Indira's site.
One question though, are you a north indian? You say you are in Bangalore, but your recipes seem very close to my mom's cooking. (Especially Ashtami)
Good Luck,
Nonie
Posted by
Anonymous |
11:45 PM