Mango Raita (Mange Pajji From Coorg)

Mango, the King of Fruits, is a fruit which is tasty, healthy and nutritious. It is a rich source of Vit. A, Beta Carotene and Potassium. Mangoes find their way into many dishes in both their raw and ripe forms. When they are raw, Mangoes are used to make pickles. They are also sun-dried and powdered to form a souring agent called Amchoor.  Come April and the King of Fruits ripens. In the ripe form, they end up being used in soups, salads, curries and desserts.

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Mango, the king of fruits!

In this post, I am sharing a raita made from ripe Mangoes.  This is a great combination of sweet Mango, spices like green chilli, mustard, garlic, ginger, and curd.  This is traditionally served with Coorg Vegetable or Mutton Pulav and Coorg Nei Kool or Ghee Rice. It can also be enjoyed with plain hot rice.

Mange Pajji is yet another favorite recipe from our kitchen. It is very easy to make and tastes delicious. One particular year, during summer, I remember having made it almost every single day! Such is the demand for Mange Pajji at our home! I hope you will like it too.

Here’s how to make Mango Raita or Mange Pajji from Coorg.

Ingredients

1 Mango (well ripened and sweet)

1 Green Chilli, chopped  (if you want it spicy, you could use more)

1 Clove of Garlic, crushed

1/4” piece of Ginger, crushed

¼ tsp of Mustard seeds, crushed

¼ cup Coconut, grated

½ cup fresh Curd (beaten)

Salt to taste

For the seasoning:

1 tsp Oil

¼ tsp Mustard seeds

1 Red chilli, broken into a few pieces

6-8 Curry leaves

Method

  1. Peel the Mango and remove the pulp. If you wish to have the seed in the raita, as we do, leave a little pulp around the seed.
  2. Grind the Mango pulp, green chilli, coconut, garlic, ginger, salt and mustard seeds to a fine paste. Pour this out into a mixing bowl.
  3. Add the beaten curd to the above paste. Mix well till it is nicely blended. Add the Mango seed to it. If this mixture is too thick, you could add ¼ cup of water.
  4. Heat oil. When hot, add the mustard seeds and allow it to splutter. Add the broken red chilli and curry leaves and stir for a few seconds and then turn off the heat. Pour this over the raita and stir well.
  5. Pour it out into a serving dish.

Mango Raita is ready!

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Mango Raita (Mange Pajji From Coorg)

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Cucumber Raita

Every Pulav or Biriyani is accompanied by a Raita which has the property of being a coolant. Here is a recipe for a cool Cucumber Raita which is a great accompaniment to the Vegetable Pulav which I shared in my earlier post.

Cucumber Raita

Cucumber Raita

 

To make the Raita you’ll need,

1 cup curd
1 medium sized cucumber, peeled and roughly chopped after removing seeds. You can grate it too.
1/8 tsp. mustard seeds, crushed
2 cloves of garlic, crushed
¼ cup coconut
2 green chillies

For the seasoning, you’ll need
1 ½ tsp. oil
1/8 tsp. mustard seeds
1 red chilli
1 sprig curry leaves

Salt to taste

To make the Raita,grind coconut, green chillies, garlic and mustard to a fine paste. To this, add the cucumber and grind coarsely. Beat the curd and add salt to it. Add the ground mixture to the beaten curd. Heat oil. Add mustard seeds, red chilli and curry leaves and let the mustard splutter. Pour this over the curd mixture and mix well. Serve with pulav.