Summer isn't over here though almost it is. Yes. It is always hot. Another advantage is that you get mangoes - both ripe and raw, though some of the varieties are gone. I specifically like the varieties Kallamai or Kallamani which is great to eat raw. Many of you would have eaten it sliced with salt and chilli powder near the beach or near special attractions during summertime. It is like you can't have enough................everyone would agree to have these sliced, raw mangoes sprinkled with salt and chilli powder along with friends and family during the leisure summer. Street vendors selling these during the season is not a rare sight. Always there would be people buzzing around them to buy these and munch. It is such a great and healthy snack. I don't go out of the school or college to buy these but I have seen some of my friends do that, just sneak out to buy and enjoy this with the whole gang. You know....with one small piece of mango, easily you can go down the memory lane and agree with a broad smile on your face..........nostalgia. Even today we all in our family enjoy this wonderful snack. An awesome and cherished time that everybody needs to enjoy.
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| Pic source: web |
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| Pic source: web |
Coming back to the variety of mango Kallamai - it is great to make thokku (cooked, shredded mango pickle), instant mango pickle or mango rice (with the raw ones). As for making mango rice, any raw mango would suffice, maybe with a little sourness too. But I specifically love this one. Its taste is like you can't explain - the taste is both simple and complex blend according to me. Sometimes I feel energetic when it is a very hot day, but I had to cook (got a couple of hungry pings from my special food critics at home....). So for a quick fix, I made this using aval (poha or flattened rice) instead of rice. Sumptuous.....and tasty. Keeping things simple and tasty is really easy though the heat is going to take a toll on you.
Ingredients:
Raw mango - 3/4 cup, peeled and shredded
Salt
Water
Poha - 2 cups (thick variety)
Curry leaves - 1 sprig
Peanuts or cashews- 15 to 20
Turmeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Chilli powder - 1/2 tsp
Green chilli - 2, chopped fine
Split urad dhal - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dhal - 1/4 tsp
Red chillies - 2
Sesame oil - 3 tsp
Method:
Wash and soak poha for 5 -7 min. Meanwhile, heat oil in a pan, add red chillies, green chilli, peanuts, and mustard seeds. When it splutters add channa dhal, split urad dhal, asafoetida, curry leaves, and turmeric.
Fry for a minute and add the shredded mango. Saute till it till the mangoes are cooked. Add salt, chilli powder and continue stirring and cooking for a min.
Squeeze out the excess water from poha and add it to the mango mixture. Stir slowly till the poha and mango are mixed well, taking care not to mush the poha (when it is soaked well, drain and keep. Do not over soak).
Garnish with cilantro, if you like. You may need time to grate the mango alone. Or else in 10 -15 min, a wonderful bowl of spicy mango poha is ready in front of you promising a hungry tummy for a satisfying meal. It serves 4 people well.
Enjoy!
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