Description
This mango curd is a cool, sweet, and slightly spicy dish that pairs perfectly with spicy South Indian food or barbequed chicken.
Ingredients
Units
Scale
- 2 mangos
- 2 tablespoons grated fresh coconut, or dried if you cannot get fresh
- 4 green seeded chilies
- 1 teaspoon cumin seeds
- A bit of water
- 2 cups of yogurt
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Instructions
- Peel and chop 1 of the mangos
- Place it in a food processor or blender along with the coconut, green chilies and cumin seeds
- Add a bit of water and blend everything into a fine paste
- Put 2 cups of yogurt into a bowl and whisk it smooth
- Add the contents of the blender along with salt to taste
- Now to temper
- Heat the teaspoon of oil in a small pan
- When the oil is hot add in the mustard seeds, cumin seeds, the red chili and the curry leaves
- When the mustard seeds start to pop pour everything into the yogurt mango mixture
- Peel and cube the other mango and mix the pieces into the yogurt mango puree
- Scatter a few chopped cilantro leaves over everything and serve it up
Notes
Mango curd is versatile and can be served as a salad or a side dish. It pairs well with spicy dishes and barbequed meats. For a thicker consistency, use Greek yogurt. Store any leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 22
- Sodium: 150
- Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 10