Kaireeche Saar

Green Mango Soup

SERVES 4–6

We Indians can never get enough of mangoes. It is one of our guilty pleasures. During the summer months the mango trees are laden with fruit and the many dust storms make the raw green mangoes fall off the trees. As a child, I remember picking these up, wrapping them neatly in a dirty cotton cloth and taking them home to my mother, who would then make us some of the most mouth-watering treats.

Since mangoes change their taste and texture at every stage of their ripening, a lot of love and attention goes into dishes made with mangoes. In this coastal Maharashtrian soup, it’s all about keeping the somewhat raw, fresh and zingy flavour of the mangoes intact.

INGREDIENTS

Coconut milk (for 1¼ cups)

1 cup fresh coconut, grated

Soup

3 (large) green mangoes

½ cup coconut milk

2 green chillies, roughly chopped

½ tbsp peanuts, roasted and powdered

4 tbsp jaggery, grated

¾ tsp salt or to taste

Tempering

3 tsp oil

½ tsp fenugreek seeds

1 sprig fresh curry leaves

2 dried red chillies, torn to pieces

Garnish

2 tbsp coconut cream (p. 44) or fresh cream (optional)

A few sprigs fresh curry leaves

A few sprigs coriander leaves

METHOD

Coconut milk In a mixing bowl, combine grated coconut with 1½ cups of warm water and set aside for 10 minutes. Using a blender, blend the mixture till smooth and milky and strain through a muslin cloth. Alternatively, dilute coconut cream with ¾ cup of water. (Coconut milk is also readily available. If using the canned version, please ensure you use only unsweetened coconut milk.)

Soup Wash mangoes and boil in just enough water to cover, till soft. Drain and squeeze out the pulp. Strain pulp into a mixing bowl and whisk in 2 cups of water. In a blender, combine coconut milk with green chillies and blend till smooth. Strain into a bowl and set aside. In a blender, combine powdered peanuts with 2 tbsp water and blend till the mixture is frothy. Put oil for the tempering in a pan over medium heat. When hot, add tempering ingredients. When the spices crackle, add mango pulp and cook for 2 minutes. Reduce heat to low and stir in coconut milk and jaggery. Bring to a boil, stirring continuously. Stir in peanut mixture and salt and simmer for 3–4 minutes. Serve hot, garnished with a swirl of coconut cream or fresh cream (if using), curry leaves and coriander sprigs.