Spicy, tangy and sour-far from the mellow and velvety smoothness of its ripened counterpart, the kachcha aam is a lesson in unapologetic individuality. It also happens to be rich in Vitamin C.
Here's to some memorable cooking-and eating. After all, there's nothing quite like the pungency of raw mango to add some tang and savor to your day to day life.
Raw Mango Rice Treat
A fine and easy to make sample of Andhra cuisine, this is the perfect quick fix for kids' tiffins-and a fine way to put that leftover rice in the fridge to good use.
Quick and Easy Mango Pickle
Nothing spells an idyllic Indian summer like this jhatpat kairi ka achaar. And you thought gourmet cooking is meant to be tough? We dispel the notion-right away. To make this quick mango pickle, in a bowl, add some red chilli powder, ground fenugreek seeds, asafoetida, salt, and groundnut oil. Add chopped green mangoes to the masala and mix well. The pickle is ready to spruce up your meals. We recommend generous helpings!
P.S. Ensure the mangoes used are raw and firm and not squishy in any way. The sheer taste of the pickle depends on the freshness of this core ingredient. Please note that while the pickle may seem overwhelmingly spicy at first, the spices will blend in with time and the taste will be more subtle and harmonious.
Instant pickle aside, in case you’re in the mood for bonding over jars of grandmom-style pickles, gather your loved ones and try making the mango avvakaya. This mustard and mango pickle, one of the gems of Andhra cuisine, has a great fan following not just in the state, but also across the globe. Watch how to make the mango avakaya:
Aam, Kathal and Sirca Pickle
Make the most of summer’s produce with this raw mango and raw jackfruit pickle. The hero ingredient of this lip-smacking relish is the sugarcane vinegar that is added to it.
Dal mein Twist
Opinion is divided as to whether it is from Hyderabad or UP or Maharashtra. Let's just go with the reasoning that wherever there is a kairi (kachcha aam) to be found, this yummy dal is a staple.
To make khatti dal, cook some toor or masoor dal with raw mango cubes, ginger-garlic paste, red chilli powder, turmeric powder, and salt. Once cooked, prepare a tempering with mustard seeds, cumin seeds, garlic, and chillies; add it to the dal, and let it simmer for five minutes. Garnish it with finely chopped coriander and mint leaves and your dal is ready to serve.
Have Fun with Aam Panna
The perfect drink to beat the summer heat; an easy recipe for beginners and a tangy-sweet concentrate to add a zing to summer cocktails, Panha (or aam panna) is the Konkan belt's crowning contribution to all drinks mango-licious. But the reasons for replacing your cola with the panna-irrespective of the sugar content, is simple. The drink prevents dehydration and replenishes iron and minerals into the body.
For the perfect glass of aam panna, pressure cook peeled raw mangoes until soft and pulpy. Separate seeds and mash the pulp. Now, put the mango pulp and sugar into a pan and cook for 20 minutes, stirring frequently. Add salt, roasted cumin powder, cardamom powder and mix well. Cool the mix, blend it into a smooth concentrate, and store in a glass bottle. To make the drink, mix 3 tablespoons of the panna concentrate to a glass of water. (You can replace cumin powder with powdered fennelseeds or a minty flavour.
Apart from preparing the classic aam panna, you can use this concentrate to make some zany cocktails. Check out this Mango Mood cocktail recipe for measures:
Tangy meets Sweet
A harmonious blend of tangy and sweet flavours, this chilled Awadhi dessert called shakramba is perfect for a hot summer afternoon. Green mango is cooked with semolina, sugar, and spices to create shakramba.
Health bhi, Taste bhi
An appetiser that can double up as a meal, this raw mango and Bengal gram dal salad can be prepared under 30 minutes. You can relish it with a side of roasted papad.
Aam Chutney FTW!
This simple aam chutney is easy to make and store and a delicious side on your summer thali. Peel raw mangoes and chop. In a pan add some oil. Once it heats, add mustard seeds until they splutter, red chillies, hing, and some turmeric. Then add the raw mangoes, and jaggery. Add water and shut the lid. After you’ve sprinkled salt, adjust the sweetness, and you’re done!
You can make this chutney even with tomatoes. While you’re at it, make this Bengali tomato chutney with aam papad and dates.
With inputs from Shraddha Varma
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