Ripe Mango Sambhar -- Ripe Mangoes in Spiced Coconut Paste and Lentils
Throwback to Summer of 2016 and a sudden recollection of a meal I’d had nearly 15 years ago inspired my making this video. To be honest, mangoes were never my favourite fruits growing up. They’re deceptive you know, with their overpowering fragrance and warm appearances. If you pick the wrong kind, you may end up with a strangely chalky taste in your mouth, instead of the juicy, succulent, soft yellow flesh that we all love.
Crowned aptly as the ‘King of Fruits’, His Royal Highness, brings many a normal, functional adults to their knees in His blushing presence. Grrr!! I have a right to be angry with this fruit, for it’s enticing aroma has had me favour it over my personal summer favourites on several occasions. Mangoes are inherently irresistible and can draw you away from other fruits, almost like casting a spell on the senses!
As a kid, I remember going to market with my dad during mango season. He was mad about mangoes to the point that he had a vendor home-deliver fresh, succulent mangoes every few days, like addicts do with their dealers. (Chuckle) He’d strike up a conversation with the merchant, enquire about the source, discuss his favourite varieties and how soon could he get the delivery of those varieties if he put in a large order. By Jove, all this over mangoes!
If you are a mango-lover, then don’t jump to conclusions just yet. I don’t hate mangoes. I just love watermelons and jack fruits more. Hence, the mean streak. But I admit I’ve warmed up to mangoes over the years. I guess it was bound to happen. I’d grow up, meet a seasoned cook who’d make me a mango curry that would blow my brains and I’d never see Mangoes the same way, again. That was the beginning of my love story with this fruit, folks.
I made this sambhar in memory of that epic meal - the meal that turned mangoes around for me, forever! Okay, putting aside the drama, I was sincerely trying to recreate that flavoursome dish that I had had at one of my best friend’s house, back in the day. I’ve done a decent enough job with this recipe and I am proud to offer it up to you for your perusal. :)
Hail, The Mighty King Mango!
Our relationship with this fruit is more than 2 millenniums old. A fact that few people today know and acknowledge. We were eating mangoes even before the rest of the world knew how to reach us and ask for a juicy helping! :)))))
His tropical deliciousness, began travelling East about 1500 years back and was later passed around the world like the light of joy, by 16th century. Mangoes have been India’s gift to the world among other celebrated things like, 0, astronomy, architecture, Ayurveda, yoga, dermatology, metallurgy, dance, music, poetry, Priyanka Chopra and more. Mangoes are the National Fruit of three Asian countries, namely, India, Pakistan and Philippines.
Here are a few important reasons to disregard pop medicine and eat mangoes without a hint of guilt:
1) It is loaded with essential Vitamins such as - A, B9, B6, C and E.
2) You get a generous helping of Copper and a decent helping of potassium and magnesium from Mangoes.
3) It helps keep you on your toes by boosting overall health while sweetening your tongue and mood.
4) It aids digestion and keeps your skin clear and glowing.
5) The antioxidants in mangoes help fight against cancers of the colon, prostate, breast and blood.
6) It is known to lower bad cholesterol.
7) It keeps your eyes healthy.
8) Mangoes, when consumed in moderation, will not spike your blood sugar, so go ahead, have a few pieces and satiate your summer-time cravings. :)
Nutritional information credits:
Indian summers may not be much to look forward to, but the idea of mangoes and it’s many avataars definitely are!
“Anna daata sukhi bhava!”
So go ahead, repeat, relish and leave me your feedback.
–
The Happy Brahmin
