How To Make Raw Mango Raita?
Raw Mango Raita- a tangy and refreshing yogurt sauce with grated raw mango and coconut.
What is Raw Mango Raita?
Raita is a yogurt dip or sauce. It is usually served as an accompaniment and there are several ways to make one. While it is called Raita in Hindi, we call it Thayir Pachadi in Tamil. The typical South Indian raita is one that you can enjoy with rice and sambar.
Thayir Pachadi with Thotapuri Mangoes
This Raita recipe uses raw mangoes. It is the next thing I make after some instant mango pickle whenever I find Thotapuri mangoes in the market. For the uninitiated, Thotapuri mangoes are also known as Kizhi Mooku Mangai in Tamil. These mangoes have a sweetish sour taste and make a lovely choice for raita and salads.
Few years back, i did not even know that raw mango raita existed. Thanks to my Andhra-based friends for leading me to this wonderful raita.
Mangai Thayir Pachadi
Before I share the recipe for raw mango raita, I highly recommend using only fresh curd (yogurt) for this recipe. Whisk the yogurt thoroughly for a smooth texture in the Raita.
What Mango to use for Mangai Pachadi?
While I have used the Thotapuri raw mangoes to make this, you can use any sour variety of raw mango for this recipe. The mangoes used for making Avakaya can also be used. The pickling varieties can also be used.
This Raita tastes great as a part of a South Indian meal platter. Or you can team this with a spicy Thogayal mixed with rice. You can also pack this for lunch box as a side with Karuveppilai Sadam or Ellu Sadam.
More Raita Recipes
Raita is my best friend as summer approaches. Here are some Raita recipes that you can include in your diet to keep your body cool and refreshed.
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Raw Mango Raita Recipe
- Raw mango Thotapuri kind 1 pitted and cubed
- Freshly grated coconut 1 tbsp
- Green chili 2 chopped
- Yogurt 1 c
- Salt to taste
- Sugar 1 tsp
- To Temper:
- Oil 1 tsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Curry leaves 1 sprig
- Hing a small pinch
- In a blender grind raw mango, coconut, green chili and 2 tbsp yogurt to a fine paste.
- Whisk the remaining yogurt until smooth.
- Add the ground paste along with salt and sugar.
- Mix well.
- Heat oil in a pan.
- Pop the mustard and immediately tip in the urad dal, curry leaves and hing.
- Once the dal begins to brown, add this to the raita and mix well.
- Serve with rice and sambar
The sugar brings out the flavor in the raita. Optional but highly recommended.