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Soup With Raw Mangoes and Spices
Known as king fruits, Mangoes are appreciated for their taste and flavor. Mangoes contain phytochemicals and nutrients like prebiotic dietary fibers, vitamin A & C, polyphenols and carotenoides. As they contain all most all the essential elements, mangoes are qualified as model super fruits. Mangoes are said to prevent disorders like night blindness and also reduce the risk of cancer. Ripe mangoes are more caloric than the raw ones. Indigenous to Indian subcontinent, mangoes are now cultivated in Brazil, Mexico, West Indies, South Africa and Australia.

3 Sour Raw Mangoes.
5 Spoons of Refined oil.
5 Lengthwise split Green Chillies.
12 Garlic cloves- slightly mashed.
5 Spoon Mustard seeds.
*2 Spoons of Spicy soup powder.
4 Spoons powdered Red Gram.
1 Spoon Turmeric powder.
3 Red Chillies-Whole.
Salt to Taste.
1 Bunch fresh Curry leaves.

*Spicy Soup Powder:- Take 4 spoons of coriander seeds, 2 spoons of cumin seeds, 1 spoon of black peppers and grind them into fine powder. Store in an air tight bottle and use as when required.


Wash and peel the Mangoes. Cut into thin slices. Take the red chillies, two spoons of mustered seeds in a bowl, add 2 spoons of oil and grind into a soft paste.

Put a thick bottomed vessel on the stove, pour one and half liters of water and start boiling. Add the turmeric powder, garlic cloves, mango slices, enough salt and the red gram powder. Continue to boil until the mango slices become smooth and tender. Still continue boiling.

Add oil to a frying pan, and heat. Add the green chillies, remaining mustard seeds and the curry leaves and fry well.

Add two spoons of spicy soup powder to the boiling broth and stir well. Now add the ground soft paste and the sauted ingredients, mix well and remove the vessel from the stove.


Preparation Time: 1 Hour Serves:
Recipe Origin: India
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