Monday, 31 May 2010

Gujarati mango soup

About the food:

I came across this odd, new, innovative and fantastic recipe in Madhur Jaffrey's ' The ultimate curry bible', which I am currently reading. My apologies to madhur-ji, I have modified the recipe slightly, tuning the spice mix.This is a Gujarati recipe, where it is served as an appetizer, and is accompanied by the puris ( Indian fried flat breads). This can be a fantastic option of a vegetarian soup, and it feels deliciously fresh.

When I read through the recipe for the first time, I fought with my imagination to visualise it ( and to taste it!). Even when I was preparing it, I was extremely apprehensive about the success of the dish. But when it was done, I was absolutely bowled over by its taste, smoothness, texture and freshness. You could even serve this to the kids as a light meal, which would be an extremely healthy option.

The recipe uses the ripe alphonso mangoes, which is one of the best mangoes in India: with just the right mix of sweetness and texture. You can go ahead with this recipe with any other variety, then you have to adjust the salt and sugar quantities. But if you want the best, go for the alphonso!

Preparation time: 20 mins
Cooking time:10 mins

Ingredients: serves 4-5

5-6 ripe alphonso mangoes or 700 ml canned alphonso mango pulp
200ml plain yogurt
2 tbsp sugar
1/2 teaspoon salt
2 tbsp vegetable oil
2 red dried chillies
1 teaspoon black mustard seeds
10-12 curry leaves
1 tbsp cumin powder
1 tbsp coriander powder


1. If you are using whole mangoes, soften the mangoes by pressing and rolling them over your palm, until you can feel the pulp has become a smooth paste. Now peel the mangoes carefully, capturing the juices, and squeezing the seed and scrubbing the skin. Whisk the pulp into a smooth paste. Press the pulp through a sieve to take any fibre out.

If you are using the canned pulp, pour it in a mixing bowl.

2. In a bowl, put the yogurt. Add 125 ml (1/2 cup) of water and whisk it well. Add the cumin, coriander and salt. Mix them well.

3. Add the mango pulp to the yogurt. Add the sugar and 400 ml of water ( a little less than 2 cups), and mix them well.

4. Heat oil in a pan. Put the mustard seeds, curry leaves and the red chillies, broken into halves. Let them crackle. Remove from the flame and add the mixture. Return to the flame, bring it to boil, cover and simmer for 5 mins, taking care the base does not stick to the pan.

5. Remove from heat and serve warm.

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