Go Back
Print Recipe

MANGO GINGER RAITHA

Servings: 1 cup

Ingredients

  • ¾ cup yogurt (see notes)
  • 3 tablespoons mango ginger, peeled and chopped
  • 3 tablespoons coconut, grated
  • 1 ½ teaspoons cumin seeds
  • 2 green chillies
  • Salt, to taste

Tempering:

  • 2 dried red chillies
  • ½ teaspoon mustard seeds
  • ½ teaspoon split urad dhal
  • 1 sprig curry leaves
  • 1 teaspoon coconut oil

Instructions

  • Add mango ginger, coconut, cumin seeds, green chillies and salt to a blender jar. Coarsely blend. Add to a bowl and stir in the yogurt.
  • Heat coconut oil in a small pan and add mustard seeds. When they start to pop, add urad dhal, dried chillies (tear them in half) and curry leaves. When the urad dhal starts to brown, take off the heat.
  • Pour this tempered spice mix over the raitha and stir through. Check and adjust seasoning.

Notes

I used homemade yogurt for this which was not as thick as greek yogurt. If using thicker yogurt, add enough water to loosen to get the consistency you want.