Mango Yogurt Recipe – Authentic Indian Side Dish with Mustard Seed Tempering

Last Updated on 6 months ago by Neha Deshmukh

Mango Yogurt Recipe – Authentic Indian Side Dish with Mustard Seed Tempering

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are quick, refreshing, and bursting with flavor. This Mango Yogurt – or Manga Pachadi as my grandmother used to call it – is exactly that! It’s a South Indian staple, especially during mango season, and it’s become a family favorite over the years. I first made this when I was trying to impress my now-husband with my cooking skills, and let’s just say it worked! It’s wonderfully cooling, slightly tangy, and has this incredible pop from the mustard seed tempering. Let’s get into it!

Why You’ll Love This Recipe

This Mango Yogurt isn’t just delicious; it’s incredibly versatile. It’s perfect as a side dish with rice and dal, a cooling accompaniment to spicy meals, or even a light and satisfying snack on a hot day. Plus, it comes together in under 15 minutes! Seriously, what’s not to love? It’s a fantastic way to enjoy the sweetness of mangoes in a unique and flavorful way.

Ingredients

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

• 1 ¼ cups Yogurt (about 300ml)
• 1 cup Ripe Mango, chopped (about 150g)
• Salt, to taste
• 1 tsp Oil
• ½ tsp Mustard Seeds
• Pinch of Asafoetida (Hing)
• 2 Dry Red Chilies
• 2 sprigs Curry Leaves

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Yogurt: This is key! You absolutely need thick yogurt for this recipe. The kind that’s almost like Greek yogurt. If your yogurt is too runny, the pachadi will be watery. You can strain regular yogurt through a cheesecloth for a few hours to thicken it up.
• Mangoes: Ripe, sweet mangoes are essential. Alphonso mangoes are amazing if you can get them, but any sweet, fragrant mango will work beautifully. I’ve used Kesar and even Honey mangoes with great results.
• South Indian Tempering Spices: Don’t skip these! Mustard seeds, asafoetida, and curry leaves create that signature South Indian flavor. Asafoetida has a pungent smell, but it adds a wonderful savory depth to the dish.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, take your yogurt and whisk it until it’s beautifully smooth. We want no lumps! Add ¼ cup of water to help with the consistency.
2. Now, gently fold in the chopped mango and a pinch of salt. Give it a good stir to combine everything.
3. Time for the tempering! Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready.
4. Quickly add the dry red chilies, asafoetida, and curry leaves. Sauté for just about 10 seconds, until the curry leaves are fragrant. Be careful not to burn the spices!
5. Pour this lovely, fragrant tempering over the yogurt-mango mixture. Mix it all up really well.
6. Finally, pop it in the fridge for at least 30 minutes to let the flavors meld. This is the hardest part – waiting! Serve chilled and enjoy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-sauté the tempering spices. You want them fragrant, not burnt.
• If you don’t have dry red chilies, you can use a pinch of red chili powder, but the flavor won’t be quite the same.
• Taste and adjust the salt as needed.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustment: My friend, Priya, loves a little extra heat, so she adds a finely chopped green chili to the tempering. Feel free to do the same!
• Regional Yogurt Types: In some parts of India, people use dahi made from buffalo milk, which is even thicker and richer. If you can find it, give it a try!
• Mango Variety Adaptations: Experiment with different mango varieties! Each one will give the pachadi a slightly different flavor profile.
• Serving as a Breakfast Option: My kids love this with a sprinkle of granola for a quick and healthy breakfast.

Serving Suggestions

This Mango Yogurt is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with rice, dal, and a vegetable curry.
• As a cooling accompaniment to spicy meals.
• As a light and refreshing snack.
• With idli or dosa for breakfast.

Storage Instructions

Leftover Mango Yogurt can be stored in an airtight container in the refrigerator for up to 2 days. The flavors might meld even more, which is a good thing!

FAQs

Let’s answer some common questions:

• What type of yogurt works best for this recipe? Definitely thick yogurt! Greek yogurt or yogurt that has been strained is ideal.
• Can I make this recipe ahead of time? Absolutely! You can make it a day in advance. The flavors will develop even more overnight.
• How do I adjust the spice level? Add a finely chopped green chili or a pinch of red chili powder to the tempering.
• What kind of mangoes are ideal for this dish? Alphonso, Kesar, or Honey mangoes are all excellent choices. Any sweet, fragrant mango will work.
• Can this be served as a complete meal? While it’s delicious as a side, you can definitely make it more substantial by adding some cooked quinoa or chickpeas.