Raita #2 (Yogurt Salad) recipe
information
If fresh mangoes are unavailable, this raita tastes just as good with canned ones. Or substitute guavas if you prefer.
ingredients
600 ml (1 pint) 2 1/2 cups Yogurt
2 Ripe fresh mangoes, peeled, stoned and diced
1/2 tsp Salt
1 Tbs Ghee or clarified butter
1 tsp Mustard seeds
1 Green chilli, finely chopped
2 tsp Finely chopped coriander leaves
2 Ripe fresh mangoes, peeled, stoned and diced
1/2 tsp Salt
1 Tbs Ghee or clarified butter
1 tsp Mustard seeds
1 Green chilli, finely chopped
2 tsp Finely chopped coriander leaves
method
1. Put the yogurt into a mixing bowl and beat until it is smooth. Stir in the mangoes and salt. Set aside.
2. Melt the ghee or clarified butter in a small frying-pan. Add the mustard seeds and cover. Fry until they begin to pop. Add the chilli and fry for 20 seconds, stirring constantly. Remove from the heat and stir the mustard and chilli mixture into the yogurt. Stir well to mix. Pour the mixture into a serving bowl.
3. Cover the bowl and chill in the refrigerator for 1 hour, or until thoroughly chilled. Remove from" the refrigerator and discard the covering. Sprinkle over the coriander leaves and serve at once.
2. Melt the ghee or clarified butter in a small frying-pan. Add the mustard seeds and cover. Fry until they begin to pop. Add the chilli and fry for 20 seconds, stirring constantly. Remove from the heat and stir the mustard and chilli mixture into the yogurt. Stir well to mix. Pour the mixture into a serving bowl.
3. Cover the bowl and chill in the refrigerator for 1 hour, or until thoroughly chilled. Remove from" the refrigerator and discard the covering. Sprinkle over the coriander leaves and serve at once.
serving amount
4 - 6 servings
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