Cool and refreshing - Aam panna is perfect for a scorching hot summer day. By definition, this drink is a heat resistant drink. It saves Indians from heat strokes. It is effective against the Loo which is a strong, hot (more than 45°C), and dry wind that blows in the Northern part of India. Aam panna is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin and vitamin C. Aam Panna is also considered as a curative for blood disorders. It increases the elasticity of the blood vessels. This drink is also considered as a tonic which increases body resistance against tuberculosis, anemia, cholera and dysentery.
Although I am in North America and complain of the cold and the rain, I know that I am in bliss when I hear about my friends and relatives back home having to operate in very high temperatures. Here's an ode to the saviour: Aam panna.
1. Mint leaves, about 40
2. Raw green mango, about 5 small
3. 1/2 teaspoon cumin powder
4. 1/2 teaspoon kala namak (rock salt)
5. Table salt to taste
6. Sugar (optional)
7. 1 green chili
9. 4 cups water
Serves 4. No preparation required.
1. Boil the raw mangoes in a pressure cooker with 4 cups water and let 2 whistles to blow. When done, cool and set aside. Do not throw away the water. Save it for later.
2. Take out the pulp of the raw mango in a separate bowl. Then transfer to a blender.
3. Add green chili, salt, mint leaves, cumin powder and blend until an even texture of the liquid is formed.
4. Now to this blended mixture, add the water we saved after boiling the raw mangoes.
Refrigerate in a covered glass container and serve as a drink or with dahl and rice.