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DISH NAME : MANGO SAMBARAM (MANGO QUENCHER)
Preparation Time : 10 minutes
Cooking Time : no cooking
Description
In ancient Kerala this drink was popular in summer months, when mangoes where in season.
Note
1) The top thin portion of the water in which rice has been cooked is used. If this is not available, maybe can be substituted with normal water.
2) Ideally mangoes which are locally available are used.
3) Mangoes which are just turning from sourness to ripeness, with the flesh turning just yellowish is used.
| Quantity | Name | |
|---|---|---|
| MANGO SAMBARAM | ||
| 2 Cups | Rice gruel water | |
| 1 Cup | Raw mango peeled and finely cut | |
| 1 Tbsp. | Shallots chopped | |
| 1 Tsp. | Birds eye chillies, chopped | |
| Salt to taste | ||
Method
1) Keep the rice water aside to cool.
2) Crush mango, chilli and shallots together.
3) Add to rice water.
4) Add in salt to taste. Mix well. Serve.
Serving Suggestions
Serve at room temperature.