Tangy Raw Mango and Mint Drink ‘Aam Zhor’ Recipe:
The temperature today rose to a high of 46oC making it the hottest day of the season. Phew! Oh lord, the Mighty Sun, pray please release us of thy curse. While my prayers will continue until the rains arrive, I had to do something to avoid catching a sun-stroke right. Loads of water to keep hydrated and not to step out in the sun with an empty stomach is what Granny would say if she was around. Mummy on the contrary would bring us glass of ‘Aam Zhor’(aam=mango; zhor=gravy) and let us to go out once we had emptied the glass.
Aam Zor or Aam Panna , many a names to the same drink, is an ultimate Indian summer drink made from raw mangoes. While, the more famous ‘Aam Panna’ is prepared by boiling raw mango pieces and blending it with other ingredients, I prefer the rather obscure Eastern Indian version called ‘Aam Zhor’. Aam Zhor involves roasting the raw mangoes over fire, hence adding a rustic flavor to the drink. However, the original recipe might use mint leaves only for dressing or in a lesser quantity but I love it better with a little extra dash of mint. Here’s my recipe to the tangy Raw Mango & Mint Drink ‘Aam Zhor’.
Ingredients (Serves 4):
- 1 whole green raw mango (approx 100 gms)
- A bunch of fresh mint leaves, a handful
- ½ teaspoon black rock salt (Kala Namak)
- 5 teaspoon Sugar
- ¼ teaspoon salt
- 2 teaspoon roasted cumin powder
- 4 cups chilled water
- 4 springs of mint & 4 thin lime wedges for dressing.
- Lots of Ice
- Place the raw mango on a hot griddle without peeling, let it char till its skin is completely blistered (the color or the skin will turn a dark mustard yellow color).
- Soak the charred mango in an ice water bath (this helps the skin come off in a jiffy) and leave on for 5-10 minutes. Then simply peel the skin off and keep the mango side.
- In a bowl dilute sugar with four cups of chilled water. Crush a handful of fresh mint leaved and add to the water and mix well.
- Now wash your hands absolutely clean and smash the mango pulp into the mint water using the palm of your hand.
- Add both the salts and give the mixture a quick blend in your blender, just one whip.
- Strain into a glass decanter add the entire roasted cumin powder and mix with a spatula.
- Line each serving glass with a lime wedge and a spring of mint.
- Pour the drink into the glasses, top up with some ice cubes and serve.
Dos and Don’ts:
- Add a dash of ginger if you like. Also, some people like to add a pinch of red chilli powder.
- You may strain the mixture after blending; I prefer it with the pulp and shreds of mint leaves.
- I have no ‘don’ts’ to advice for this simple recipe. You may simply adjust all the quantities to suit your own taste.
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