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It is difficult to stay spirited in this scorching heat but we try our best every day, don’t we? And it is not as if the season brings nothing to look forward to. The king of fruits, mango is available only during the summer months. Mango is a fleshy, pulpy fruit that is renowned for its sweetness,mango is also one of the rare fruits that is also treasured in its raw avatar. Raw mango or kaccha aam or kacchi kairi is of green colour. It is much smaller in size in comparison to its ripe version. The flesh is pale yellow colour. Raw mangoes, aren’t sweet, but pleasantly tangy. In fact, it is a common souring agent in many Indian curries because of its distinct flavour. Along with ripened mangoes, raw mangoes are also savoured in various forms like sharbats, pickles, papad and what not. Slices of raw mango, with a sprinkling of masalas, is also a popular snack you would find in regions of Maharashtra and Madhya Pradesh.
Poha And Its Many, Many Avatars
The fruit is as versatile as you want it to be, it can also be a delightful addition to your breakfast. This raw mango poha is a fine example. Poha is a popular Indian breakfast, in which flattened rice flakes are lightly tossed with cumin seeds, curry leaves, diced potatoes, onions and/or tomatoes. The breakfast is incredibly popular in regions of Maharashtra and Madhya Pradesh, where there are many ways of cooking Poha too. The Indori poha comes with a bit of sugar, the feisty Maharashtrian Kanda poha is replete with fried onions, the Tari Poha, comes with a dash of a hot curry. Similarly, the raw mango poha comes with grated raw mangoes, that add a delectable tanginess to the breakfast dish, making it all the more flavoursome, wholesome and fit for the weather. This poha is light on tummy, brimming with good carbs and fibre, and is seasonal too.
How To Make Raw Mango Poha
Here’s what you need to do to make this delish poha. First of all, you need to soak the poha in water, drain and then keep it aside. Then work on the rest of the masala. Take a pan and heat some oil, just a dash would suffice. Add mustard seeds, jeera, let it splutter, then add chana dal, urad dal and peanuts.
Sautee the ingredients well, and after that add green chillies, onions, potatoes. Cover it with lid for about 5 minutes. Now add the poha that you had drained and kept aside, add some grated raw mangoes on top. Mix well, and add salt as per your liking. Cover the poha with the lid for 2 minutes so that it cooks from inside, garnish with coriander leaves and serve hot.
That’s it, doesn’t that sound like a cakewalk. Here’s the complete recipe with all ingredients. Try it today and let us know how you liked it.
