Right now, late April, pre-Summer is definitely the time for me to be eating this raw mango yogurt curry for lunch because it’s the time when Mango shows it’s pretty face in the market. This summer produce gives me more reasons to visit farmer’s market where I would love to buy both raw and ripe versions of this fruit. Really sour, green raw mangoes get to their destination that is pickling and I am proud that I could make two jar full of cut mango pickle out of them.
After pickling the tangy mangoes, the leftover or to be frank I would say I intentionally kept one green mango to make a bowlful of tangy, spicy plus comforting yogurt curry. It took almost just 10 minutes whip up and NO cooking involved except seasoning. The unique flavor of raw mango yogurt curry comes from mustard seeds that are ground with raw mango pieces along with spice kick green chillies and salt. The comforting yogurt when combined with tangy+spice balanced green mango puree can boost your taste buds to eat more and I bet you do it.
When that mere thing of food love is going on, as you notice the udupi-recipes food blog is presented with fresh, clean and responsive look in past 3 days. My blog is under major theme change, where I switched from a free theme to professional looking Foodie Pro child theme that works under GENESIS FRAMEWORK. At a first glance the basic look of food blog has completed but lot of things are on my plate now. Going forward I take up significant improvements to make a pleasant looking, user friendly blog and my dear readers you can raise your voice and demand how you want it to be. Your comments are always on top.
Raw Mango Yogurt Curry | Raw Mango Recipes
Ingredients
- Raw mango pieces- 1 cup
- Whisked yogurt- 1 cup
- Green chillies- 2 nos.
- Mustard seeds- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Salt- 1 to 1.5 tsp or to taste
- Asafoetida- Chickpea sized
Seasoning ingredients
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Broken red chillies- 2 nos.
- Curry leaves- Few
Instructions
Method
- Take raw mango pieces, mustard seeds, salt, green chillies, asafoetida and turmeric powder in a mixer and grind them together in to coarse paste.
- In a bowl add whisked yogurt and raw mango paste from above step. Blend them by stirring with ladle.
- Heat a seasoning pan adding all the seasoning ingredients one after the other. As the mustard seeds splutter and pop, transfer the seasoning to yogurt curry.
- Raw mango yogurt curry is ready to serve as rice side dish.
Notes
- I have used raw mango pieces with skin, if you prefer you can peel the skin off.
- If your raw mango is very tangy, then use only 1/2 cup. Mine was not so tangy, so used 1 cup.
- Always use fresh, not so sour yogurt to prepare this curry.
Realy easy and tasty Thank you….:)