I just made this Mango Salad to take with me for lunch, it’s going to be a real hot day today in New York, and I pack meal for the road, wherever I go, when I take a flight, I pack Idli, Chammanthy, Thairu Saadham (Curd Rice) Pickle, Biriyani etc etc, when I travelled to see Northern Lights in the Kirkines, I carried enough cooked food from Meen Vevichathu (Fish Curry Kerala Style) to Mutton and Porotta (Life savior of Mallus), well that was for my co passengers, and then I started cooking there. So much to share. Survival plans.
After posting this I went to check on FB and found the renowned dancer and Woman of Substance Mrs. Bina Menon, Kalashri School of Arts, hailing from Chennai living in NJ, USA liking the post and remembered how I made the Mango Salad vegetarian for Bina, Suju and Maya 3 determined vegetarians. So thank you Bina for making me modify the post.
For me my staple food is Rice and Rice and Rice with Kaachiya Moru, and Fish.
So here I go
Mango Salad
One Mango, semi ripe, ripe or even raw but not so sour. In Kerala the best is Ottu Manga, the long mango which is never sour or any mango which is not sour however it has to be fleshy which you can julienne the way I have shown in the picture.
Peel the skin and then slice it thin and then you can julienne, this is a typical Thai salad and they have a special peeler cutter, but you don’t need that. If my Amma was doing it she would do the same way she would cut a raw papaya: hold in your hand chop chop and then shave.
If you don’t know this leave it and look at the picture,I have shown the thin slices, on the side and then the cut strips just to depict the process. I use a cutting board. Just keep it on the board and cut like you would cut an onion and then julienne (cutting both X and Y axis , Haha). .
Oh my God I hope you can follow this. when I teach or show anything I have to be so clear I need to see you face to face and show you every single step, but now I am rushing and wanted to share this.
Next
Fish sauce – 2 table spoon (Please add this little by little to your taste) I am told you can buy this in India in certain department stores, oversees its available in all Asian food shops
Palm Sugar – scraped to small piece if its solid or if it is powdery or thick just take by measure – Approximately 2 table spoon (Please add this little by little to your taste). Remember this melts and you will only feel the taste when you mix. But I love the taste of this. I am told you can buy this in India in certain department stores, oversees its available in Asian food shops
Lime – 1. Juice of one Lime (Please add this little by little to your taste) Normally Thai uses Kaffir lime but you can use the ordinary green lime we have (cherunaranga). Whenever you squeeze lime don’t go very hard like we take the tooth paste to the railway track – it will be bitter, be mild on squeezing lime.
Shallot (Chumannulli) 1 No julienned
Green or Red Chilli hot ones – 1 No. sliced (Please add this to your taste, you can always remove this after mixing if it’s too hot) Normally Thai uses Thai chilli, small dynamite like our kanthaari but you can use the ordinary green or ripe red colour one but just ordinary chilli, pacha mulagu or pazhutha mulagu)
Peanuts roasted and crushed a bit or whole – 2 table spoon (you can be without this – just optional)
I have not used dried shrimp ( 2 table spoon) but you can, to be authentic, since I am packing for lunch to eat on my way I don’t want to add dry shrimp.
Take the julienned mango and add the shallot and the chilli. Then add fish sauce, palm sugar, lime juice little by little tasting the salad mixing with a fork or clean dry fingers, spoon and taste the feel. Add the peanut. Once you are feeling good with the taste serve or pack. I generally use my hand and then mix it well and taste before I close.. its absolutely SubhanallaH!!!
The measurements I have given are the maximum I have used for one big mango.
Enjoy!!!!!
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