PREPARATION

1. In a blender, add 80 grams mangoes and blend it well.
2. In a mixing bowl, add 400 grams yogurt, blended mango puree, 30 grams powdered sugar, 1 teaspoon salt, 100 grams mango chunks and mix it well.
3. Heat 2 teaspoons ghee in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir for 2 - 3 minutes.
4. Add 8 - 10 curry leaves and stir well.
5. Pour the tempering over the raita.
6. Serve.