Cooling Ragi & Mango Recipe – Traditional Indian Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Cooling Ragi & Mango Recipe – Traditional Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the summer heat. Growing up, my dadi (grandmother) always had a trick up her sleeve – a cooling drink or dish that just instantly refreshed you. This Ragi & Mango cooler is inspired by those childhood summers, and it’s become a staple in my home too! It’s unbelievably easy to make, packed with goodness, and tastes like sunshine in a glass.

Why You’ll Love This Recipe

This isn’t just another summer drink. It’s a hug in a glass, a little bit of tradition, and a whole lot of refreshment. It’s naturally cooling, incredibly nutritious, and the sweet-tangy flavour is just perfect for those hot days. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delightful cooler:

• ½ cup Ragi flour (approx. 60g)
• 1 cup Curd (approx. 240ml)
• ½ cup Onion, finely chopped (approx. 60g)
• 1 Green chilli, finely chopped (adjust to taste!)
• 1 tablespoon Coriander leaves, chopped
• 1 teaspoon Ginger, grated
• 3 tablespoons Unripe mango, finely chopped (approx. 45g)
• Salt to taste
• Water, as needed (approx. 1.5 cups + 1 cup for buttermilk)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: Nutritional Benefits & Varieties

Ragi, or finger millet, is a powerhouse of nutrients! It’s rich in calcium, iron, and fibre. You can find it easily in most Indian grocery stores. There are different varieties – fine and coarse. I prefer the fine variety for this recipe as it blends more smoothly, but coarse works too, it just might have a slightly different texture.

Curd/Yogurt: Choosing the Right Kind for Buttermilk

For the buttermilk, you want a good quality, slightly sour curd. This gives the cooler that lovely tang. If your curd isn’t sour enough, you can leave it out at room temperature for a couple of hours to help it along. I usually use homemade curd, but store-bought works perfectly fine too!

Raw Mango: Selecting & Preparing for the Recipe

The raw mango is key to that signature tangy flavour. Look for firm, green mangoes. They should give slightly when pressed. Peel and finely chop the mango – you want it to blend in easily.

Regional Variations in Spice Levels

This recipe is pretty adaptable! Some families love a good kick, while others prefer it mild. Feel free to adjust the amount of green chilli to your liking. In some parts of India, they even add a pinch of roasted cumin powder for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion, green chilli, coriander leaves, and raw mango. Grate the ginger and set everything aside. Having everything prepped makes the process so much smoother.
2. In a pot, bring 1.5 cups of water to a boil.
3. While the water is heating up, in a separate bowl, mix the ragi flour with ½ cup of water. Whisk really well to make sure there are absolutely no lumps! This is important.
4. Once the water is boiling, slowly pour in the ragi mixture while stirring constantly. Seriously, don’t stop stirring! This prevents clumps from forming.
5. Reduce the heat to medium and continue stirring for about 5 minutes, until the mixture thickens and becomes glossy. It should look beautifully smooth.
6. Now, add the chopped onion, green chilli, coriander leaves, and grated ginger to the cooked ragi. Mix everything well.
7. Let the mixture cool down a little. Then, stir in the buttermilk (made by blending the curd with 1 cup of water).
8. Finally, give it a good stir, and serve chilled or at room temperature with your favourite pickles or tangy side dishes.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Consistency

You want the cooler to be thick enough to sip, but not so thick it’s like a paste! Adjust the amount of water to achieve your desired consistency.

Preventing Lumps in Ragi Flour

The key to lump-free ragi flour is thorough mixing. Make sure you whisk the flour and water really well before adding it to the boiling water, and then stir continuously while it cooks.

Adjusting the Tanginess

If you prefer a more tangy cooler, add a squeeze of lemon juice or a little more buttermilk.

Variations

Let’s get creative!

Vegan Ragi & Mango Cooler

Simply substitute the curd with plant-based yogurt (coconut or almond yogurt work great!).

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of green chilli to your preference. You can even remove the seeds for a milder flavour.

Summer Festival Adaptations (e.g., Baisakhi, Ugadi)

During festivals like Baisakhi or Ugadi, I sometimes add a pinch of cardamom powder for a festive touch.

Serving Suggestions

This cooler is fantastic on its own, but it’s even better with…

• A side of spicy mango pickle
• Crispy papadums
• A light snack like murmura (puffed rice)

Storage Instructions

You can store leftover Ragi & Mango cooler in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly, so just add a splash of water and stir before serving.

FAQs

Got questions? I’ve got answers!

What is Ragi and is it suitable for everyone?

Ragi is a highly nutritious millet that’s a staple in many Indian diets. It’s generally safe for most people, but if you have any specific health concerns, it’s always best to check with your doctor.

Can I use ripe mangoes instead of raw mangoes?

You can, but it will change the flavour profile significantly. Ripe mangoes will make the cooler much sweeter and less tangy. I recommend sticking with raw mangoes for the authentic taste.

How can I make the buttermilk ahead of time?

Absolutely! You can blend the curd and water for the buttermilk a few hours in advance and store it in the refrigerator.

What are some good pickle pairings for this cooler?

Mango pickle, lime pickle, or even a spicy garlic pickle all go wonderfully with this cooler.

Can this recipe be made with almond milk or other plant-based yogurts?

Yes! Feel free to experiment with plant-based alternatives to make it vegan. Almond milk or coconut yogurt would be delicious.