Mango Raita / Ambyacha Raita is a simple, sweet, tangy, and yet spicy recipe made with local mangoes called “Raival Amba” and locally available ingredients.
The story behind the Mango Raita/ Ambyacha Raita
Summers meant heading to my hometown for vacations. For the curious child that I was, It meant more learning and collecting a lot of stories to share back in Mumbai.
On one such visit, my dad took us to his maternal home where I also met his super amazing Aunt who somehow had all the answers to my questions.
I vividly remember my first question, ” Why is this place called “Ambyachya panyat” ( located in Paat-Parula, Sindhudurg, Maharastra). She left her work midway and said ” Come along. But make sure you carry a big basket ( topli) with you and the “Gadkha” ( a stick) along”
Back then and even now nothing makes me happier than heading out and collecting stories.
So there I was all set to go with her with my “topli/basket” and a gadkha which I couldn’t handle because of the stick’s length and weight. She took me across the farms to this huge mango tree full of small mangoes. That lit up my face, I hadn’t seen a mango tree that huge with so many small cute mangoes ( the Raival mangoes).
The whole area was filled and smelt of mangoes.
Then came the best part when she said ” Take all you like ” So there I was as happy as I can be, I climbed the tree and shook up the branches, just to watch those mangoes fall off. Then we plucked some more mangoes using the stick. Collecting them and putting them in the basket was a tedious affair and a tad bit more boring than plucking them.
After which she said ” This is why this place is called ” Ambyachya panyat”. The mangoes flow like water.
Once home, we shared the mangoes with all. She then asked me to join her in the kitchen to help her make this traditional Raita recipe which has been passed down in the family through generations.
Mango Raita/ Ambyacha Raita
Ingredients
Small Mangoes (rival variety)-6
Coconut-1 cup heaped
Red chillies-3-4
Mustard seeds-1 teaspoon
Jaggery-small piece/as per taste
Salt as per your taste.
Oil-1 teaspoon
Procedure
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- Grind coconut and red chilies with little water into a fine paste.
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- Soak the Raival Mangoes in water for some time.
- Wash the mangoes properly. Peel the skin. Use 4 whole mangoes and use the 5th one to remove its pulp.
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- Heat oil in a wok. Add in mustard seed and let it splutter.
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- Pour in the coconut paste and cook for 8-10 mins on low flame and then release the whole mangoes slowly into the gravy.
- Finally, add the pulp. Let it cook the mango raita for 5-8 mins.
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- Add in Jaggery and salt.
- Serve hot with Chapati or rice.
Mango Raita/ Ambyacha Raita
Equipment
- Wok
Ingredients
- 6 Small Mangoes (raival variety)
- 1 cup Coconut
- 3-4 Red chillies
- 1 tsp Mustard seeds
- Jaggery small piece/as per taste
- 1 tsp Salt
- 1 tsp Oil
Instructions
- Grind coconut and red chilies with little water into a fine paste.
- Soak the Raival Mangoes in water for some time.
- Wash the mangoes properly. Peel the skin. Use 4 whole mangoes and use the 5th one to remove its pulp.
- Heat oil in a wok. Add in mustard seed and let it splutter.
- Pour in the coconut paste and cook for 8-10 mins on low flame and then release the whole mangoes slowly into the gravy.
- Finally, add the pulp. Let it cook for 5-8 mins then add Jaggery and salt.
- Serve hot with rice or chapati.
This is also called sasava i guess if i m not mistaken in goa. They make it from mangoes, bimblas and something else also which i forgot.
Sasav and Raita both are made from almost the same ingredients. Just that the technique varies.