With mango season at its peak and a basketful from the garden, this ๐๐๐ฐ ๐๐๐ง๐ ๐จ ๐๐ฎ๐ซ๐ ๐๐ข๐ฉ just had to happen
Cool hung curd meets the gentle tang of homegrown raw mangoes, topped with a crackling South Indian-style tadka itโs fresh, bold, and made for summer snacking.
Served chilled with khakhra or sago wafers, itโs the kind of dip that disappears quickly when friends are around.
Simple, seasonal, and bursting with homemade summer flavour.
| Course | Appetizer |
| Servings | 2 persons |
| Preparation Time | 10 minutes |
| Cook time | 5 minutes |
| Chilling time | ย 2 hours |
Ingredients for the Raw Mango Curd Dip(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Hung curd |
| 3 tbsp | Grated raw mango (not too sour) |
| Salt to taste | |
| A pinch of sugar | |
Ingredients for tempering |
|
| 1 tbsp | Oil |
| ยฝ tsp | Mustard seeds |
| ยฝ tsp | Cumin seeds (jeera) |
| 1 | Green chilli, finely minced |
| 1 tsp | ย Sambar powder |
| A few | Neem leaves |
Instructions for the ย Raw Mango Curd Dip |
|
| 1 | In a bowl, mix the hung curd with grated raw mango, salt, and sugar. |
| 2 |
Prepare the tempering heat oil in a small pan. Add mustard seeds, cumin seeds, neem leaves, green chilli, and sambar powder. Let it sizzle for a few seconds. |
| 3 |
Pour the tempering over the curd mixture and mix well. Serve at once. |
| 4 |
Chill the dip in the refrigerator for a few hours. |
| 5 |
Serve cold with sago wafers, khakhra, or chips. |
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