Food is a vibe that connects the most disconnected people. It’s not just a form of matter that goes into our mouth and triggers the taste buds. It’s a science that has its own basic principles. It’s an art that requires plenty of passion to bring out the best. For foodies like me, it might actually drive your mood. Indulging in creating a sample of this craft (or let’s just call it Cooking) might act as an amazing stress buster.
A few days back I came across my favorite fruit while browsing through a local Farmer’s market: Mangoes!! Being a native Indian, I’ve fond memories of gulping down the fresh yellow pulp straight from a ripe mango. The harsh hot Indian summer brings with it a variety of the fruit. It would come in all sizes. No matter it’s ripe or not, Mangoes are an integral ingredient of summer cuisine in our homes. Aam Pana (a drink made from raw mangoes to beat the heat), chutneys, ice creams, sweets (oh yes I’ve had mango burfi!), pickles, salads… it all depends on your culinary creativity.
So a few days back I tried a simple recipe of Mango Raita. You might find it similar to lots of recipes out there but this was totally instinctive. Fortunately it turned out well… well enough to be shared on a recently started blog J
All you need is:
1 ½ cup of low fat Yogurt
1 ½ tsp oil (Any cooking oil you have)
1 tsp mustard seeds
½ tsp Paprika or Red chilli powder
2-3 curry leaves
3-4 tbsp finely chopped Mango (Any variety of the fruit you get)
2 tbsp boondi (Available at any Indian grocery store, Haldiram is a famous brand)
2-3 chopped fresh mint leaves
Salt to taste
It’s not a complicated recipe. Just a few simple steps:
- Heat oil in a pan on medium flame.
- Add mustard seeds. You need to be a little careful in case you are not used to these, they splutter and fly out of the pan. Nothing to get scared though 😉
- Add curry leaves. Sauté for a few seconds.
- Add chopped Mango. Again sauté for a few seconds.
- Add the paprika or chilli powder and a pinch of salt. Once the mango softens, turn off the flame and keep aside to cool.
- Until the mangoes cool down, blend the yogurt to dissolve the lumps. You might add a few tsp of water in case the consistency of yogurt is too thick.
- Add boondi, salt and the cooled off mangoes. Be sure the mangoes are not hot.
- Finally add the chopped mint leaves and chill the yogurt for a while.
It takes just a few minutes to prepare and around 10 minutes to chill. We loved to have it with a spicy Indian curry and hot rotis. In case you try it out, let me know how it turned out for you. Apologies for no pictures, I wasn’t sure if it would be worth clicking until I actually had it.
Thanks for sharing a few minutes!