Most awaited fruit of the season, king of Indian fruits, magoes have started arriving in the market. What it means to my kitchen is… various raw mango preparations. This tambli – a unique soup like preparation in Havyaka cuisine, with seasonal herbs and vegetables – is one of the regulars to visit our table.
A simple seasonal recipe, whether as a soup to drink or as a side dish with rice, we enjoy with every meal. The bursting flavours of tartness of the raw mango, zing of green chillies and the soothing coconut, makes it a complete drink for the Indian summer.
- 1/2 cup freshly grated coconut
- 2 small mangoes de seeded and diced with skin
- 2 green chillies
- 1/2 tsp jaggery
- 1 1/2 tsp salt
- 1 cup water – room temperature
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- few curry leaves
- 1 dry red chilli
Method – Put grated coconut, raw mangoes and green chillies in a wet mixer and grind it to fine paste. Add salt and water. Stir well and keep this liquid portion aside in a bowl.
Seasoning – Heat the oil on a medium flame, add mustard seeds and leave it for few seconds. When it start splutter, add dry red chilli, and then the curry leaves.
Take the seasoning out of the heat and pour it on the liquid portion.
Taste and adjust the salt if required.
Best served fresh, serves 2.