I am a huge mango lover, raw or riped I just love to eat them in all possible ways 🙂 Raw mango tastes good in curries, chutney and pickles. Today I am going to share a old and traditional recipe from my birth place- Kundapura (a beautiful coastal area in South Karnataka). I have so many memories and emotions attached to this recipe.
- Raw mango- 2 (medium sized)
- Coconut milk- 1 cup
- Green chilly- 3-4 (depending upon how spicy you want it to be)
- Tampering- Ghee, mustard seeds, urad dal, curry leaves, and a pinch of asafoetida.
- Wash and peel the raw mangoes and cut them into cubes and cook them in little water until they are soft.
- Let it cool and then mash it nicely and add salt along with coconut milk.
- You can add little water if you want the curry to be watery.
- Now add green chillies and mash them slowly with hand.
- Tamper it with the ingredients mentioned above and serve it with hot rice or just drink it as cooler like how you drink spiced buttermilk.
Note: You can also add water and adjust the consistency if you want to drink it.
This is Indian recipe of yogurt based cool drink. I remember how we kids used to drink spiced buttermilk after returning home from playground. It is healthy and keeps you cool in summer season.
Butter milk- 2 glass (serves 2)
Green chillies- 1 or 2 according to your taste
Coriander leaves- cleaned and chopped, half cup
Ginger- a small piece
Tampering: Mustard, ghee, curry leaves and asafoetida
- Put buttermilk, coriander leaves and ginger, green chilly along with salt into a blender and blend well.
- Tamper it with the ingredients mentioned above and serve it refrigerated.
Note: You can also add mint leaves or lemon juice for some extra flavor.
Ragi or finger millet flour is very good for health. I know most don’t like the taste but which healthy thing tastes good? If you are into diet then ragi is the best. I prepare ragi rotti, ragi mudde and ragi milk shakes. But I heard that ragi ambali is good for reducing the body heat. So here I am with this recipe for cool summer.
Ragi flour- 1 cup (serves 2)
Water- 2 to 2 and half cup
Take ragi flour and dissolve it in little water make sure that there is no knot formation before you transfer this into boiling water. Now transfer this mixture into boiling water and keep stirring it until you get a smooth paste. Now let it cool add salt and buttermilk and bring it to whatever consistency you would like to drink. You can also eat mint chutney or pickle along to spice up your taste bud. In summer just refrigerate it and drink it. You will not like it if you don’t like ragi mudde because it tastes just bland.
This is Mango season, but in UAE its mango season through out the year. If not from India, Mangoes are imported from Pakistan, Egypt, Philippines, Sri Lanka and many other countries. So here mango lovers can enjoy different varieties 365 days. I usually prepare mango smoothies and milk shakes for my husband but recently thought of preparing something which I haven’t prepared for a while. This recipe is close to my heart because it reminds me of my childhood.
Riped mangoes- 1 (serves 1)
Milk- 1 glass
Jaggery- 5-6 big spoons
Cardamom- 2-3 pods
Finely chop mango (discard the pit) and mix it well with milk. Add jaggery(you can add more if you want it to be sweeter) and dissolve it well top it with powdered cardamom and refrigerate it and drink it cool. You can also eat it with Pooris or chapathis as side dish some people even eat it that way. But I prefer it as dessert.