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Print this Recipe    Mango Raita

MANGO RAITA

1 medium ripe mango
250 g / 9 oz natural yoghurt
1 - 2 tsp caster sugar
2 Tbsp ghee or sunflower oil
1 Tbsp black mustard seeds
8 fresh curry leaves, plus extra to garnish, optional
1 tsp urud dhall, optional
pinch of asafoetida, optional

Peel the mango then cut the flesh away from the central stone. Cut
a few thin slices off and reserve for garnish, then chop the rest
of the flesh. Reserve about a quarter and puree the rest.

Stir together the mango puree, yogurt and chopped mango. taste and
add a little sugar if necessary. This will depend on the ripeness
of the mango. Set aside.

Heat the ghee or oil in a pan; add mustard seeds until crackling,
then curry leaves, lentils and asafoetida. Fry for 30 seconds or
until leaves are crisp then stir into the yogurt. garnish with
extra fried leaves and mango.

serves 4

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