Sun Dried Raw Mango Raita Recipe | How To Make Sun Dried Raw Mango Raita

Sun-Dried Raw Mango Raita is a tangy, refreshing yogurt-based side dish that combines the flavors of sun-dried raw mango (amchur) with the creamy texture of yogurt. This raita is an excellent accompaniment to spicy Indian dishes like biryani, pulao, paratha, or sabzi. The sun-dried raw mango adds a unique, slightly tart flavor that complements the smoothness of yogurt.

Here’s how you can make this delicious Sun-Dried Raw Mango Raita at home!

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Sun Dried Raw Mango Raita Recipe | What Is The Recipe Of Sun Dried Raw Mango Raita

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 6 Amchur Dry Mango Powder , pieces, (ambula)
• 1/2 cup Fresh coconut grated
• 1 cup Yogurt Curd
• 2 tablespoons Mustard seeds + 1 teaspoon
• 2 Green Chillies
• 2 tablespoons Sugar
• 1 tablespoon Mustard oil
• 2 Dry red chillies
• 2 sprig Curry leaves
• Salt as needed

Instructions

1. To begin making the Sun Dried Raw Mango Raita recipe, soak the dry mango pieces (ambula) in water for minimum 1-2 hours in a bowl and keep aside.
2. Put 2 tablespoon of mustard seeds with green chilies in a blender jar and make a smooth paste.
3. Then put curd in a mixing bowl. Add mustard green chilli paste, sugar, salt, grated coconut and mix everything well.
4. Next, add the soaked dry mango pieces (ambula). Mix well again
5. Now heat mustard oil in a pan. Add in mustard seeds, curry leaves and red chilies and allow to splutter.
6. Turn of heat and pour this tempering on the dry mango mixture. Cover and leave for 1-2 hours so that everything infused very well.
7. Serve Sun Dried Raw Mango Raita along with Steamed Rice and Elai Vadam for a weekday meal.

Tips:

• Adjust Tanginess: You can adjust the amount of amchur according to your taste preference. Add more if you like it more tangy, or reduce it for a milder flavor.
• Optional Add-ins: For extra flavor and texture, you can add chopped cucumber, boiled potato cubes, or even grated carrots to the raita.
• Vegan Option: Use dairy-free yogurt (such as coconut yogurt or cashew yogurt) to make this raita vegan-friendly.
• Storage: This raita can be stored in the refrigerator for up to 2-3 days. However, it’s best enjoyed fresh.

Health Benefits:

• Yogurt: A good source of probiotics, calcium, and protein, yogurt supports digestion, bone health, and boosts the immune system.
• Sun-dried Raw Mango (Amchur): Amchur is rich in vitamin C, which helps in digestion, improves immunity, and adds a tangy flavor to dishes.
• Cumin: Known for its digestive properties, cumin can help with bloating and indigestion.
• Coriander: Rich in antioxidants, coriander supports detoxification and is good for your skin.

Serving Suggestions:

• With Spicy Indian Dishes: This raita is perfect as a side dish with biryani, pulao, kachori, paratha, or stuffed paratha to balance out the spices.
• As a Snack: You can also serve it with samosas, pakoras, or tikkis as a cool dip.

This Sun-Dried Raw Mango Raita is a great way to add a tangy twist to your meal. The combination of cool yogurt and tangy mango powder makes it a perfect accompaniment to any spicy Indian dish. Enjoy the flavors and the health benefits it brings to your table!