Sweet yogurt raita made with ripe sweet mangoes.
(yogurt) or 500 ml curd
ghee or oil
few chopped coriander leaves for garnish,
preparation for mango raita:
In a bowl, take 2 cups curd (dahi or yogurt) and 2 tablespoon sugar.
Mix with a wired whisk or with a spoon. Mix it till the sugar dissolves.
The yogurt should look smooth and creamy.
Then add the chopped mangoes.
Gently stir the mangoes with the yogurt.
tempering for mango raita:
Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds (rai).
Fry the mustard seeds till they crackle.
Add 2 dry red chillies (sookhi lal mirch) and ¼ teaspoon fenugreek seeds (methi dana).
Fry them till dry red chillies change color
making mango raita:
Pour this spiced tadka on the curd mixture.
Stir and mix well.
If you do not like the mustard seeds or fenugreek to be seen in the mango raita. Then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
Garnish the mango raita with coriander leaves.
For the garnish, you could also use diced mangoes and top it in the center of the mango raita as I have done.
Serve the mango raita chilled or at room temperature.
To get a fuller and creamier taste, it is better to use full cream yoghurt or curd.
full recipe -