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| Green Mango Sothi – Mango Coconut Milk Soup |
When we hear the word mango what comes to our mind is the ubiquitous, tasty fruit. It is a ripe fruit.
It is healthy too. It is known to assist in prevention of
cancer and reduction of cholesterol, in particular LDL – the bad cholesterol.
In the field of skin care it is applied on the face to get rid of pimples.
Vitamin A contained in this fruit will improve eye health. It will strengthen
the immune system and lower glucose level in diabetics. It is also thought to
help digestion.
In this recipe we are using unripe mango. The flesh is white
where as the ripe mango will be of yellowish colour. Unripe mango has a slightly sour
taste, but there are varieties that are sweet also. Young mango is crunchy and has fantastic
aroma.
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| Green Mango |
This is a very easy traditional Indian recipe. Usually
served with string hoppers for breakfast or dinner and with rice especially if
the side dishes are dry.
Recipe summary
For
Green Mango Sothi – Mango Coconut Milk Soup
1. Wash and peel the hard skin of the green mango
3. Chop 1 medium onion, 1 green chilli and curry leaves
4. Add 3 cups of water to a sauce pan and bring to a boil and add onion, chili, curry leaves,¼ tsp turmeric,salt, ½ tsp salt. Cook for about 5 minutes.
5. Add 3 Tbsp coconut milk and let it simmer for 30 seconds.
You can substitute coconut milk with cow's milk, evaporated milk, dairy cream or even soy milk.
6. Turn off the heat.
Green Mango Sothi – Mango Coconut Milk Soup is ready.
For
Green Mango Sothi – Mango Coconut Milk Soup
Preparation time: ten minutes.
Cooking time: 15 Minutes.
Serves: 4
1. Wash and peel the hard skin of the green mango
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| Ingredients |
2. Slice the mango into medium size pieces, discarding the seed.
3. Chop 1 medium onion, 1 green chilli and curry leaves
4. Add 3 cups of water to a sauce pan and bring to a boil and add onion, chili, curry leaves,¼ tsp turmeric,salt, ½ tsp salt. Cook for about 5 minutes.
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| Green Mango Sothi – Mango Coconut Milk Soup |
5. Add 3 Tbsp coconut milk and let it simmer for 30 seconds.
You can substitute coconut milk with cow's milk, evaporated milk, dairy cream or even soy milk.
6. Turn off the heat.
Recipe follows in detail with pictures.
Green Mango Sothi – Mango Coconut Milk Soup
Sothi is a form of coconut milk soup. This is a simple recipe and takes very little time to cook and uses minimal ingredients. Please note that I am not using any oil to fry the onion or the other ingredients. Mango has super delicious taste and fantastic aroma and does not require additional ingredients to enhance its taste. I just would like to leave it to the mango to do its magic of bringing out its own taste in full glory.
Preparation time: ten minutes.
Preparation time: ten minutes.
Cooking time: 15 Minutes.
Serves: 4
Ingredients:
Main:
1 green (unripe) mango 400 grams
Others
Others
1 onion medium
1 green chilli
1 sprig curry leaves
¼ tsp turmeric powder
3 table spoon of coconut milk
½ tea spoon salt
3 cups water
For this recipe, a slightly sour mango is preferred to a
sweeter variety.
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| Ingredients for Green Mango Sothi – Mango Coconut Milk Soup |
Method
1. Wash and peel the hard skin
2. Slice the mango into medium size pieces, discarding the seed.
3. Chop onion, green chilli and curry leaves
4. Add 3 cups of water to a sauce pan and bring to a boil and add all the ingredients excepting the coconut milk. Cook for about 5 minutes.
5. Add coconut milk and let it simmer for 30 seconds.
6. Turn off the heat.
Traditionally this dish is only made with coconut milk. However you can substitute coconut milk with cow's milk, evaporated milk, dairy cream or even soy milk.
Traditionally this dish is only made with coconut milk. However you can substitute coconut milk with cow's milk, evaporated milk, dairy cream or even soy milk.
Mango is slightly acidic and therefore may cause curdling of the coconut milk. If you remove the pan from the fire soon after adding the milk, it should not curdle. You can prevent curdling by adding 1/2 a teaspoon of corn starch to the milk.
Sothi is usually served with string hoppers for breakfast or
dinner and with rice especially if the side dishes are dry.
It can also be
consumed as a soup.
Nutrition data for this
recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
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