By Deepali Verma
Raw mango is a staple ingredient throughout South India, especially in the summer or mango season, and is used in everything from chutneys to mixed rice to seafood meals as a flavour enhancer.
This quick fix mixed rice tastes great even when it is not served hot, making it ideal for a lunchbox or road trip. This is a go-to summer dish at home, and it tastes great when paired with rice crispies or pachadi (raita).
With steaming hot rice, a tangy, flavorful curry from Karnataka made with raw mango and tamarind juice pairs perfectly.
During mango season, one of the traditional and delectable pachadis served on Tamil New Year's Day or for other important occasions is raw mango pachadi (Mangai Pachadi).
In this Karnataka dish, the tart raw mango flavour is a perfect substitute for tamarind and goes best with steaming rice.
This Andhra spicy, tangy chutney goes well with rice as well as with idli or dosa. The green and red chillies that are both used in this recipe can be changed to alter the level of spiciness.