We wouldn't stand a chance against the sweltering Indian summer without mangoes!
As summer approaches, the sweet aroma of mangoes fills the air, tempting us to enjoy their juicy goodness. Mangoes have been a cherished part of Indian culture for centuries, adding flavor to our meals and traditions. While we all enjoy popular treats like mango shakes and aamras, there's a unique charm in discovering the traditional mango recipes that have been cherished and passed down through generations. These dishes not only offer delicious flavors but also connect us to the rich and diverse culinary heritage of our country!
Goan cuisine brings us the delicious sasav, a curry made with smaller mangoes, known as sucking mangoes, in a coconut-based gravy—a true summer delight! This recipe offers a perfect blend of tanginess, sweetness, and a hint of spice, all infused with the bold flavor of mustard seeds.
To begin, soak the mango skins in warm water to extract their juices. In a pot, heat oil and temper mustard and fenugreek seeds, along with chillies, asafoetida, turmeric, and curry leaves. Add the mangoes, along with their juice and tamarind, and season with salt. Cook until the mangoes start to soften.
Next, prepare a paste using coconut, chilies, and yellow mustard seeds. Once the mangoes are partly cooked, add the paste and jaggery to the pot. Pour in the water and let it simmer until the curry thickens. Allow the flavors to meld for a few minutes off the heat, and then serve warm with rice—a true taste of Goa's culinary heritage!
Mango rice, or Mangai Sadam, as it's known in Tamil, is a beloved dish from Tamil Nadu. It's basically cooked rice mixed with grated raw mango, turmeric, spices, and peanuts, all cooked up in sesame oil. This dish is super easy to whip up and packs a punch of flavor, thanks to the tangy mango. It's perfect for those times when you're craving something different but don't want to spend hours in the kitchen.
- Cooked rice
- Grated raw mango
- Cooking oil
- Turmeric powder
- Grated coconut
- Ginger
- Cumin seeds
- Salt
- Mustard seeds
- Chana dal
- Curry leaves
- Asafoetida
- Peanuts
Blend together ginger, green chili, and coconut until it's a bit chunky.
Heat up some cooking oil in a pan and toss in mustard seeds, peanuts, and chana dal. Let them get all golden and toasty.
Throw in some asafoetida, curry leaves, and the blended mixture. Give it a quick stir.
Add in the grated mango and cook until it softens up.
Mix in the turmeric powder, cooked rice, and salt. Give everything a good mix.
Serve it up and enjoy your flavorful mango sadam!
Every mango season, it's like a tradition in Gujarati households to welcome Fajeto to their summer spread. This creamy curry, a blend of yogurt and mango goodness, hits all the right notes with its tangy, spicy, and sweet flavors. And when it's simmered with those aromatic spices like ginger, cinnamon, and mustard seeds, it's an absolute delight, especially when paired with a mound of steaming rice!
To prepare Fajeto, you start by mixing buttermilk, gram flour, mango pulp, turmeric, red chili powder, sugar, and salt. Then, in a trusty kadhai, or thick-bottomed pan, you heat up some ghee and toss in mustard and cumin seeds. Once they start crackling, in go the curry leaves, dry red chili, green chili, cloves, cinnamon, dry ginger powder, and grated ginger. Give it all a quick sauté before adding the yogurt mixture. Stir it all up until it's bubbling away, then let it simmer for a bit. Serve it hot with some puri or rice, and you've got yourself a meal fit for a king!
Summer's heat is in full swing, but thank goodness for mangoes! These recipes are not only simple and delicious, but they will also surprise you with the many ways a humble mango can shine in different dishes from the same country!
