Memorial Day and it’s the season of mangoes! Ripe yellow mangoes have many sweet renditions (kulfi, pie, lassi, …), but here is a savory one.
This is inspired from Kerala’s Mambhayzha-Moru-Kootan (mango-buttermilk-cooked) that a gourmand shared with me very recently. Back in the days, I remember his home always redolent with what I called South Indian deliciousness. His Mom was a terrific cook.
With summer upon us, I adopt a page from gazpacho– uncooked and chilled. The smoothness of sweet mango and sour yogurt contrasted with the texture of crunchy zucchini noodles will keep your palate engaged. Not to mention the aroma of curry leaves and delicate heat of tempered spices. Enjoy!
- Cold soup: 1 cup yogurt + 1 large mango peeled, stoned + 1/2 can coconut milk (200 ml or 7 oz)
+ 2 large sprigs of curry leaves + 1 tsp cumin powder + 1 tbsp grated ginger + chilli powder and salt to taste
- Zoodles: 1 zucchini, spiralized
- Tempering: 2 tbsp EVOO + 1 sprig of curry leaves + 1 tsp whole mustard + 1/4 tsp methi (fenugreek) seeds + 2 whole red chillies + 1/8 tsp heeng (asafoetida)
Blend the soup ingredients till smooth. Fold the zoodles in.
Heat the tempering oil in a little saucepan, add the rest of the tempering whole spices and let sputter for 10-15 seconds. Turn off heat and add the heeng and let sizzle in residual heat for 3-4 seconds. Pour the hot spiced oil over the soup. Serve chilled.
NOTES, HINTS, TIPS:
- Gazpacho or Laksa ? You decide. But this mango-coconut-yogurt soup will become your summer go-to.
- Unleash your kitchen toys on this one. I use a very powerful blender– so even though the mango was a little fibrous, it was no challenge. I also directly add in the curry leaves, but the result is still smooth.
The spiralizer produces the zucchini noodles in minutes. Even zucchini haters (I used to be one) will love this.
- Tempering is optional. But If you like that inimitable Indian flavor, do temper.
- You may add toppings like avocado and microgreens to round it out even further.