Coorg Mange Pajji Recipe (Coorgi Style Ripe Mango Raita)
Coorg Mange Pajji Recipe is a delicious raita recipe made using the ripened mangoes.
Coorg Mange Pajji Recipe is a delicious raita recipe made using the ripened mangoes. Traditionally, it is made using the wild mango variety which are available in abundance during the summer season in the Coorg region. However, you can use any variety of mangoes of your choice. It is a simple raita, where the mango slices are mixed in curd flavoured with coconut masala and finished with a garlic tadka. The savoury and sweet flavours amalgamates beautifully.
Serve the Coorg Mange Pajji Recipe along with the Kathal Ki Biryani and Kachumber salad for the weekend lunch.
If you like this recipe, you can also try other Coorg recipes such as
10 M
2 M
12 M
4 Servings
Ingredients
- 1 Mango (Ripe) , cut into thin slices
- 2 cups Yogurt (Curd)
- 4 tablespoons Fresh coconut , grated
- 2 teaspoons Mustard seeds
- 1 Green Chilli
- 1 teaspoon Sugar
- 3 cloves Garlic , roughly crushed
- 1 Dry red chilli
- 1 sprig Curry leaves
- Salt , to taste
Directions for Coorg Mange Pajji Recipe (Coorgi Style Ripe Mango Raita)
To begin making Coorg Mange Pajji Recipe, wash, peel the skin of the mango, cut it into thin slices and keep aside.
Take the yogurt, sugar in a bowl, whisk it to a smooth consistensy.
Now, make a smooth paste of the grated coconut, 1 teaspoon mustard and grren chillies using a mixer grinder adding very little water.
Add this to the bowl of yogurt, add the mango slices, season with salt and mix well.
To make the tadka, heat oil in a small tadka pan, add the mustard seeds, red chilli, curry leaves and garlic and saute until the garlic turns slight brown.
Pour this tadka over the prepared Coorg Mange Pajji.
Serve the Coorg Mange Pajji Recipe along with the Kathal Ki Biryani and Kachumber salad for the weekend lunch.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
