Recently during our trip to Kanyakumari, after a long walk and site seeing, we wanted to have something refreshing and thought of having soda, but the shopkeeper recommended us to have their nungu sharbhat.
Also do check out my Nungu Milkshake, Nungu Payasam (kheer) with Video, Nungu Crumble prepared by my son, Pistachios Nungu Mousse.
Nungu Sharbhat / Ice-Apple cooler / Toddy Palm Cooler – Summer Recipes
Nungu Sharbhat is a natural coolant, which refreshes people during summer and also helps in digestion after a long day work. Also it’s very tasty and healthy to have, as nungu is a seasonal fruit and summer is about to go, give a try to this nungu sharbhat as soon as possible. I have prepared two versions of this sharbath both with soda/sparkling water and the regular one.
Taking it to Fiesta Friday #173 hosted by Angie@thenovicegarderner.
CLICK HERE for more summer recipes and CLICK HERE for more Beverages recipes.
- Nungu (hard – 4 no’s, soft – 3 no’s) – 7 no’s
- Nannari / Sarsaparilla Syrup – 5 tbsp
- Lemon juice – 3 tbsp
- Sugar (optional) – 3 tsp
- Sabja / Falooda seeds – 4 tbsp
Making of Nungu Sharbath / Ice-Apple cooler / Toddy palm cooler –
- Soak falooda/sabja seeds in water for 20 mins.
- Peel the hard nungu’s and grind it to fine paste by sprinkling little water.
- Peel and finely chop the soft nungu’s to fine pieces and keep it aside for topping.
- For regular version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces, refrigerate and serve chilled.
- For Soda version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and sparkling water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces and serve chilled.
Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.
Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…
Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.
Mango Dal Curry / Mambala Paruppu Kulambu
CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.
- Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
- Masoor dal / Red Lentil – ½ cup
- Raw Mango – ½ cup
- Ripe Mango – 1 cup
- Onions – 1 no (medium size)
- Chilli powder – ¾ tsp
- Tumeric powder – ½ tsp
- Garlic – 5 cloves
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Cumin powder – ½ tsp
- Asafoetida – ¼ tsp
- Fenugreek / methi / vendhayam – a pinch
- Curry leaves – a sprig
- Red chillies – 2 nos
- Salt to taste
- Coconut oil (any cooking oil) – 1 tbsp
- Coriander leaves – 4 stalks (for garnishing)
Making of Mango Dal / Mambala Paruppu Kulambu –
- Wash the lentils together, drain the water and keep it aside.
- Peel and finely chop the onions and keep it aside.
- Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
- Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
- Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until they turn golden brown in color.
- Add the raw mangoes, cook for few mins and cook in water until they are soft.
- Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
- Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
- Once it thickens, add the chopped ripe mangoes, gently stir it.
- Garnish with finely chopped coriander leaves and serve hot.
Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.
Aamras is one such delicious and a must dish when you collect Mango recipes, easy, simple and delicious dish. This can also be added to dishes where you feel like inducing the flavor of mango. Most commonly this is served along with Poori and also it goes well with any Indian flat bread.
Aamras / Mango Puree / Aamras for Poori
The color and taste of the dish depends on the taste and color of the mangoes, but well-ripen mangoes are most recommended for the dish. Let me share the recipe…
CLICK HERE for more Summer recipes and CLICK HERE for more Mango Recipes
- Mangoes – 2 nos
- Dry Ginger powder – ¾ tsp
- Sugar – 4 tsp
Making of Aamras –
- Peel and roughly chop the mangoes.
- Take mangoes and sugar together in a blender and grind it to fine paste. (sprinkle little water while you grinding).
- Transfer it to a bowl, sprinkle dry ginger powder (sukku podi) and whisk it well, so that it blends well with the dip.
- Transfer it to a bowl and refrigerate as it stays fresh for 2 to 3 weeks.
Note: You can also substitute water with milk while grinding, but the shell life will be for few days.