Raw Mango Raita (Kairi Ka Raita)

Raw Mango Raita or Kairi ka raita is simple side dish which made with combination of smooth consistency curd and grated raw mango flesh. It is a simple and flavorful side dish which goes perfect with biryanis or pulao recipes.

 

JUMP TO RECIPE PRINT RECIPE 

 

Mangoes are stone fruit which is full of flesh and juice. Mangoes are sweet in taste and texture is juicy, pulpy and soft. Unripe mangoes are sour in taste and hard texture. Mango is national fruit of India, Pakistan or Philippine. Raw Mango is used to make chutneys, pickles and many more side dishes.

I shared this recipe under Indian regional cuisine theme under BM #90 edition, here I have to post all those recipe which are coming from our Indian culture or Indian cuisine.

 

Here you can check more mango recipe: Mango Raita, Mango Kheer, Mango Chunda, Raw Mango Rice and Aam Panna.

 

Here you can check more raita or curd recipes: Pineapple Raita, Anar Raita, Aloo Raita, Mooli Raita, Lauki Raita, Bathua Raita and More.

 

 

What We Need to Make Kairi Raita:

3 Cups Fresh Yogurt

1 1/2 Cup Raw Mango, Grated

2 Tbsps. Mint Leaves, Chopped

2 Tbsps. Coriander Leaves, Chopped

1 Tsp. Green Chili, Chopped

Black Salt to Taste

Black Pepper Powder to Taste

1/2 Tsp. Red Chili Powder to Taste

1 Tsp. Roasted Cumin Powder

For Tempering

2 Tbsps. Oil

8-10 Curry Leaves

1 Tsp. Mustard Seeds

2-3 Dried Red Chilies

Pinch of Asafoetida

 

How to Make Kairi Raita

Whisk the yogurt until to smooth, add all ingredients and mix well. Heat the oil in tadka pan, add mustard seeds, and curry leaves and red chilies. When they start splutter, add asafoetida and pour over the raita and mix well. Serve chilled as side dish with rice recipe.

 

 

5 from 7 votes
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Raw Mango Raita (Kairi Raita)

Raw Mango Raita is side dish which made with grated raw mango and fresh curd, served along with biryanis or pulao. 

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Preeti Garg

Ingredients

  • 3 Cups Fresh Yogurt
  • 1 1/2 Cup Raw Mango, Grated
  • 2 Tbsps. Mint Leaves, Chopped
  • 2 Tbsps. Coriander Leaves, Chopped
  • 1 Tsp. Green Chili, Chopped
  • Black Salt to Taste
  • Black Pepper Powder to Taste
  • 1/2 Tsp. Red Chili Powder to Taste
  • 1 Tsp. Roasted Cumin Powder

For Tempering

  • 2 Tbsps. Oil
  • 8-10 Curry Leaves
  • 1 Tsp. Mustard Seeds
  • Pinch of Asafoetida
  • 2-3 Dried Red Chilies

Instructions

  1. Whisk the yogurt until to smooth, add all ingredients and mix well. 

  2. Heat the oil in tadka pan, add mustard seeds, and curry leaves and red chilies. 

  3. When they start splutter, add asafoetida and pour over the raita and mix well. 

  4. Serve chilled as side dish with rice recipe. 

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12 thoughts on “Raw Mango Raita (Kairi Ka Raita)”

  1. That mango raitha looks so inviting. Must surely be refreshing as such or with any rice. Didn’t know you do tempering with curry leaves as well…it surely adds loads of flavour!

  2. This raita with raw mango making me imagine the taste, sour, salty, spicy all flavors in one bowls. WIth parathas definitely a great side dish.

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