Indulge in yummy aam dishes

It’s that time of the year when raw mangoes (kairi), also popularly called kacha aam, flood the market. The raw mango is an aromatic fruit which is liked by people of all age groups for its tart flavour. It is important to know how to choose raw mangoes. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt.

They have a wide variety of culinary uses. Chutneys are usually prepared with sour, unripe mangoes and green chillies. Raw mangoes are eaten uncooked with salt as an accompaniment. It is used to prepare pickles, choonda and aamchur. In Maharashtra, a spicy, sweet and sour semi-liquid sidedish called methi amba is made from unripe mango slices, jaggery and fenugreek seeds. This can be served with pooris and polies, like jam. In Goa, miscut is a spicy mustard oil pickle made from raw mangoes. Fhodd is a water-based pickle prepared using raw mangoes preserved in a brine solution (with dried red chillies). Aam panna is a refreshing summer drink made of raw mango juice and flavoured with jaggery or sugar, cumin and mint. Raw mangoes can be used in salads and served with sea food. Green mango rice can be prepared by grinding raw mango pulp with red and green chillies, ginger, stir frying them in oil with mustard seeds and adding it to rice. This tangy rice can be served hot with curd and pickle. Raw mangoes should be stored in a cool, dry place. They can be stored in the refrigerator for four-five days maximum.

Raw mangoes are nutritious as well. They are a rich source of vitamin C, thus it helps cure bleeding gums. Eating raw mango with black pepper and honey helps in reducing stomach and liver related complaints and eating it with salt helps to overcome thirst and beat sunstroke. In tropical countries, raw mango pulp with sugar, water and cardamom helps to keep the body cool.

Minty mango delight

Beat the summer heat with an innovative variant of the traditional kairi ka panna or kairi ka pani. You can make the syrup of cooked mangoes, sugar and mint in advance and store it. Combine the syrup and chilled water just before serving.

Ingredients

• 1/3 cup sugar
• 1 cup peeled and cubed raw mangoes (kairi)
• 6 to 8 mint leaves (pudina)
• 1 cup crushed ice
• 4 sprigs of mint leaves for garnishing

Method
Combine the sugar with ½ cup of water in a sauce pan, mix well and cook on a medium flame till the sugar dissolves, while stirring continuously. Now, add the raw mangoes and cook on a medium flame till the mangoes are tender, while stirring twice in between. Keep aside to cool. Now, combine the cooked mangoes and mint leaves in a mixer and blend till smooth. In rock glass, place ¼ cup of crushed ice and pour equal quantity of the drink over it. Serve immediately garnished with a sprig of mint leaf.

Kairi ki launji

An instant pickle from Rajasthan that perks up any meal with its sweet and sour magic.

Ingredients

• 1 cup peeled and cubed raw mango
• ½ tsp fennel seeds (saunf)
• ¼ tsp nigella seeds (kalonji)
• 3 tsp coriander powder (dhania)
• 1 tsp chilli powder
• ¼ tsp turmeric powder (haldi)
• 1/3 cup sugar
• 2 tbsp oil
• Salt to taste
• Water as required

Method
Heat the oil in a pan, add the fennel seeds, nigella seeds and mango pieces and sauté for 2 minutes. Add the coriander powder, chilli powder, turmeric powder, sugar and salt with 4 tablespoon of water. Stir and simmer till the sugar has dissolved. Allow to cool completely. Store refrigerated for up to four days.

(The writer is a renowned cookery author)