Ariso Recipes
Tangy Mango Coconut Raita
Last update date: February 24, 2012
Be captivated by the essence of Tangy Mango Coconut Raita. This dish is a delightful symphony of tastes and textures, featuring Dry Mango Pieces, Fresh Coconut Kernel. Beyond taste, it's crafted for both wellness and pleasure. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.11 minutes.
South Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To create the tangy mango coconut raita, start by soaking the dry mango pieces (ambula) in water for a minimum of 1/2 hour in a bowl. set aside.
2
In a blender jar, combine 2 tablespoons of mustard seeds with green chilies and blend into a smooth paste.
3
Transfer the mustard-green chili paste to a large bowl. add curd, sugar, salt, and grated fresh coconut. mix thoroughly to combine.
4
Incorporate the soaked dry mango pieces (ambula) into the mixture and mix well once again.
5
Heat mustard oil in a pan.
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