I had called my friends over for a Ugadi lunch today. Made raw mango rice, Mysore rasam, black chana ghashi, kosambari with moong dal and seviyan kheer.
This drink made with raw mangoes is popular in many states of India, though there are some variations in the way its made. We usually make it by adding jaggery and cardamoms to the raw mangoes
Its really hot here and has touched 40 C already and this isn't even the real summer here as yet. May is really the worst, with the sun just scorching away.
Aerated drinks just don't seem to quench your thirst and this paanak comes in real handy. Its quite simple to make and store in the freezer. The jaggery balances the sour taste of the raw mangoes and the salt replenishes the body. Add water to this, top it with ice and mint for a refreshing drink in the hot hot summer.
Wish you all a very happy and prosperous Ugadi !
What you need -
2 raw mangoes
1/2 cup grated jaggery
3 cardamoms
1/2 tsp black salt
mint leaves to garnish
What you do with it -
Chop the mangoes close to the edge of the mango seed to get large pieces
Place in a shallow vessel along with the pods of the cardamom and the grated jaggery
Steam or pressure cook for one whistle
Allow it to cool. Remove the skin and seed, after you remove all the pulp around it
Add the salt and put it thru the blender, along with the jaggery and cardamom
Add some water and ice and stir in well
Garnish with mint leaves
