reStore Food Blog: Chill!! Soup and Tangy Mango Rice

April 2, 2011

Its hot. You know that. Feel it. So whats

Well, after the  success of the SFA Organic Food Mela, I took a short break from food blogging. It gave me some time to get creative.  So here I am audaciously pairing a Chilled Soup with a traditional Mango Rice. So thats whats new!

Without preamble, patience being in short supply in this hot weather.. … here goes:



Blanched peeled almonds about 10 nos;

Ashgourd (aka white pumpkin) cubed 3 – 4 cups

Raw unripe tomato OR peeled ridge gourd – seed removed and cubed about 1 cup

juice of ginger – 1/2 teaspoon

garlic peeled and minced – teaspoon or less

shallots ( sambar vengayam) peeled and minced about a tablespoon

Black pepper whole – about a teaspoon

Cloves 2 nos

Salt to taste

Cooking Method

Steam the ashgourd, lightly salted.  Separate and save the water. Set both to cool

In a heavy pan on high heat, quickly roast the the other vegetables including onions and garlic.  Remember it should not cook through or brown  even a bit, just shocked by the heat. Remove immediately and set to cool.

In a blender or mixer, run the almonds through with the water from the ashgourd steaming.  Use additional water, if needed, to get a milk like consistency. Remove almond milk from mixer and set aside.  Now run  the vegetables – except for about half a cup of the steamed ashgourd, through the mixer.  Strain this mix add some salt and let sit.

In a separate pan boil about half a cup of water and add the pepper and the cloves to it and bring to boil. When the water is well flavoured with the spices, strain the water and set aside.

In a soup or sauce pan, add the vegetable mix, the almond milk, the spice tea and set on very low simmer. Remove from fire and set to cool. Add the ginger juice and chill the soup in the refrigerator .

Freeze the half cup of cooked ash gourd and add as garnish just before serving.



1 cup grated raw unripe mango

4 cups cooked rice

red chilly 2-3 nos

fenugreek/methi seeds – 1/2 teaspoon

Chana dal – 1 teaspoon

Urad Dal – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Jeera/cumin – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Curry leaves – 4-6

Asafoetida – a pinch

Sesame Oil – 2 teaspoons or less.

Salt to taste

Cooking Method:

In a heavy bottomed pan or kadai,  add oil and  the dals.  Once the dals are almost lightly browned, add the spice seeds and let sputter. Add the chilly and curry leaves next. When  the chilly is nicely roasted, add the grated mango and saute for about 5 mins. Add the turmeric and asafoetida. Add salt to taste.  Now, add the rice slowly, making sure there are no lumps.  Let sit about 3o to 45 mins before serving.

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