Mango Pecan Raita

This is a lovely, light raita to accompany summer meals. If you have time, peel and puree fresh mangos, straining to remove the fiber. If time is short, or fresh mangos aren't available, I use a can of high quality mango puree, like Rani's.

1 cup yoghurt
1 cup sour cream
2 cups mango puree
1 medium cucumber

For tempering:
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp red chili flakes
¼ tsp asofoetida
½ tsp ginger
2-3 tbsp pecan pieces

Blend together the yoghurt, sour cream, mango puree and finely diced cucumber. Fry the spices in a little hot ghee until the mustard pops, then add the pecan pieces until they're lightly crisped. Stir seasonings into the raita, chill, and garnish with fresh herbs before offering.

If you want a sweeter raita, add a little jaggery along with the pecans, and let them carmelize a bit.

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