RCI-PF.001.0029.001
Thenga Churuttu
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep45 min
Cook30 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- no: Mangoes2 unitcut into small square pieces
- tsp: chilli powder4 unit
- tsp: salt3 unit
- teaspoon: asafoetida1/2 unit
- teaspoon: turmeric powder1 unit
- teaspoon: mustard seeds1/2 unit
- teaspoon: oil1 unit
Method
1
Crack open a fresh tender coconut and carefully pour the coconut water into a large pitcher, straining out any shell fragments or fiber.
3 minutes
2
Scoop out the soft, jelly-like coconut flesh from the inside of the shell using a spoon and set it aside in a small bowl.
2 minutes
3
Prepare a simple sugar syrup by dissolving 2 tablespoons of sugar in 2 tablespoons of warm water, stirring until fully clear, then allow it to cool.
3 minutes
4
Squeeze fresh lime juice and strain it to remove seeds, then add it along with a pinch of rock salt to the coconut water in the pitcher.
2 minutes
5
Add the cooled sugar syrup to the coconut water mixture and stir well to combine all the ingredients evenly.
1 minutes
6
Fill tall serving glasses generously with crushed ice or ice cubes.
1 minutes
7
Pour the prepared coconut water mixture over the ice in each glass, then top up with chilled sparkling water or plain soda for a light effervescent finish.
1 minutes
8
Garnish each glass with the reserved soft coconut flesh, a lime wedge on the rim, and a sprig of fresh mint before serving immediately.
1 minutes