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.
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
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.
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.
- 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
- 2 Tbsps. Oil
- 8-10 Curry Leaves
- 1 Tsp. Mustard Seeds
- Pinch of Asafoetida
- 2-3 Dried Red Chilies
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.
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12 thoughts on “Raw Mango Raita (Kairi Ka Raita)”
This is a seriously amazing raitha Preeti. I love raw mangoes, but never thought it could be combined with yogurt. This looks so intersting..
Green mango in raita sounds like a perfectly tangy dish. Must taste great with rice.
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!
I have never tried raita with raw mango, am sure this tangy raita will definitely tickle my tastebuds.
OMG! I never imagined raitha with raw mango. I shall try it tomorrow.
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.
I love kairi and this raw mango raita is perfect to try in summers.
How daring this raita is! Raw mango with curd ?. A must try…. Just by reading I can feel the tangy taste in my mouth
Wow, such a amazing idea to make raita with raw mangoes, it must be finger licking delicious.
the tadka really makes is look so good and inviting
I love the idea of making raita with raw mango. That should be so refreshing. I am trying this soon.
This raita looks very refreshing. I make it with sauteed mango. Let me try this too