Mango Rasayana (Paayasam/Milkshake)

A yummy mango recipe that will make your taste buds dance with joy!!

Mango Rasayana is traditional Udupi recipe made with ripe mangoes, coconut milk and jaggery. The mango season is here and do you have a better excuse to try this recipe. 

Make sure you use ripe and juicy mangoes for this recipe. It is absolutely fine if you use the ones that are slightly sweet and sour as it will give this dish a better flavour. Traditionally, the seed of the mango is also added to this dish with some flesh, but it is purely optional.

Ingredients

2 ripe and juicy mangoes
2 cups fresh coconut milk
2 tablespoons jaggery powder
A Pinch of Cardamom powder

Method :

Remove the peel of of the mangoes and squish the mangoes with your hands.

 Add the coconut milk to the mango pulp.

Add 2 tablespoons of water to the jaggery powder, heat the mixture and quickly clean any impurities when the jaggery starts melting (optional step, depending on the type of jaggery you are using). 

Add the jaggery powder/mixture and cardamom powder to the mango coconut milk mixture. Mix well and served chilled or at room temperature.

Mango Menaskai

Recipe for Kadubu idli with Tangy Mangalorean Sambar (Also called Menaskai)

The mango season is here and we are all always looking for something new to do with mangoes. Here is a special recipe from the kitchens of udupi which is always a hit with my friends and colleagues. Kids will also love this sambar(gravy) because of the tangy and sweet taste.

Ingredients for the gravy:

Black gram Dhal – 1 tsp

Red Chillies         – 5 to 6

Fenugreek seeds – ½ tsp

Coriander seeds  – 1 tsp

Curry leaves         - 7 to 8

Jaggery                 – a lemon sized piece

Coconut grated   – 1 cup

Sesame  seeds     – 1 tbsp

1 raw mango - cut into cubes

Tamarind - a small marble size piece (very little is required as the raw mango is already sour)
Salt to taste

Method of preparation for the paste:

Fry sesame seeds without oil till it turns brown.

Fry the black gram dal, red chillies, fenugreek seeds and  coriander seeds with  oil till good aroma comes and keep aside. 

Add coconut towards the end and fry for a few more minutes. Grind to a fine paste.

Cut the mango into square pieces and boil in water with turmeric powder, tamarind and jaggery till it becomes soft. 

Add salt when it is 50% cooked.  To this, add the prepared paste and bring to a boil. Fry  curry leaves in coconut oil and add to the gravy.  

Serve hot with Kadubu idli or just plain rice.

Ingredients for the Kadubu Idli (steamed rice cakes)

Idli batter – 2cups

Coconut oil - 2 tbsp

Grease the idli tumblers with oil and add idli batter and steam for 10 to 15 minutes.

Serve the idlis with the tangy mangalorean sambar.

Note : You can also make Menaskai with pineapple, capsicum/bell peppers, bitter gourd/karela. You just need to adjust the tamarind and jaggery based on the vegetable/fruit you are using.

Sending this recipe to "Simple and in Season".