Mango Raitha

Yogurt is a must in every Indian Cuisine. Especially in South Indian Cuisine, a meal can end only with yogurt 

Yogurt is made by bacterial fermentation of milk, a process that may boost digestive health because it produces the same good bacteria found in the gut. Plus, some yogurt contains additional good bacteria known as probiotics. It stimulate digestion and regulate our intestines. It improve the physiological balance of our organisms. It is much easier to digest than milk. It helps the synthesis of certain fundamental vitamins. It help boost our immune defenses.

Adding any fruit to yogurt, takes it to whole new level of taste. And adding Tadka twist brings in Indian Fusion.

Ingredients:

Fresh Yogurt / Curd : 1 cup

Mangoes : cubed or diced 1/4 to 1/2 cup

Cashews : few sauted in ghee.

Mustard seeds : 1/4 tspn

Jeera : 1/4 tspn

Finely chopped green chilies : 1 tspn

Finely chopped dry red chilies : 1 tspn

Curry leaves : Few

Coriander leaves / Cilantro : Few

Salt : As per your taste.

Oil : 1.5 tspn

Method :

• Place a pan on medium flame and add oil.
• Once oil is hot enough, add mustard seeds, jeera. Let it crackle, then add green chilies, red chilies, curry leaves and  coriander leaves.

• Turn the flame to sim, and saute for 2 mins and turn off the flame.
• Now in a bowl add yogurt and salt. Whisk it gently.
• Add diced mangoes and mix gently.
• Pour tadka on to yogurt and mix gently. 
• Chill this for 1/2 hr. Garnish with sauted cashews and few more diced mangoes before serving.