Some recipes are not just recipes. They are blasts from your past. Its not just food that you are savoring- its stories, memories and people associated with it as well. Food works like a time machine, transporting you to a happier time in the past or a hopeful time in the future.

When I got this recipe from my mom, I used to cook it every other day. But that phase grew out and I forgot about it.

And like I said, the food brings it all back.

Sometimes to a point where you are overwhelmed. It make you wonder whether you should focus on the blessed times in the past or look at the emptiness at the present.

I choose the happier times. I am lucky to have known my mother.

Here is to food, good memories and the people in it!

Pictorial:

Heat a pan with 4 cups water, one cup diced green mango, 1 small diced cucumber and 2-3 green chillies (adjust spice leve according to your taste). Add 1/2 teaspoon turmeric powder and required salt. Bring it to a boil and let the vegetables cook.

Grind 3/4 cup coconut into a fine paste adding a little water. You can add 1-2 green chillies(optional) as well when grinding. 

Once the vegetables are cooked – that is when the veggies turn transparent and can be mashed up a little when pressed with a ladle, add the ground coconut paste.

Let the coconut mix boil and mix well with the sambar.

To thicken the sambar, make a slurry of 1 tablespoon all purpose flour or atta with 1/2 cup water. Mix well so that there aren’t any flour lumps. Add this to the sambar.

Mix well and let it cook for a further 5 minutes. Turn off the heat when the sambar has reached a slightly thickened consistency.

For the tadka, heat one teaspoon oil in a pan and add 1 teaspoon curry leaves, 2 dry red chillies and 7-8 curry leaves.

Once the mustard leaves splutter, I like to add one chopped onion and saute it until slightly brown. This step is optional.

Take off the heat and add it to the prepared mango sambar.

Recipe source: My mother

Serves : 4-6

Ingredients:

• one cup diced green mango
• one cup diced cucumber
• 2-3 green chillies
• 1/2 teaspoon turmeric powder
• salt as needed
• 3/4 cup coconut + 1-2 green chillies(optional)
• 1 tablespoon atta/flour mixed with 1/2 cup water

for tempering/tadka :

• 1 teaspoon mustard seeds
• 7-8 curry leaves
• 2-3 dry red chillies
• 1 small onion, chopped fine
• 1 teaspoon oil

Method:

1. Heat a pan with 4 cups water, one cup diced green mango, 1 small diced cucumber and 2-3 green chillies (adjust spice leve according to your taste). Add 1/2 teaspoon turmeric powder and required salt. Bring it to a boil and let the vegetables cook.
2. Grind 3/4 cup coconut into a fine paste adding a little water. You can add 1-2 green chillies(optional) as well when grinding.
3. Once the vegetables are cooked – that is when the veggies turn transparent and can be mashed up a little when pressed with a ladle, add the ground coconut paste.
4. Let the coconut mix boil and mix well with the sambar.
5. To thicken the sambar, make a slurry of 1 tablespoon all purpose flour or atta with 1/2 cup water. Mix well so that there aren’t any flour lumps. Add this to the sambar.
6. Mix well and let it cook for a further 5 minutes. Turn off the heat when the sambar has reached a slightly thickened.
7. For the tadka, heat one teaspoon oil in a pan and add 1 teaspoon curry leaves, 2 dry red chillies and 7-8 curry leaves.
8. Once the mustard leaves splutter, I like to add one chopped onion and saute it until slightly brown. This step is optional. Take off the heat and add it to the prepared mango sambar. Serve hot with rice and a vegetable preparation on the side.