Manna from Heaven

Today I was reading Katchori recipes. You know, as one does. I was eating Katchori Chaat and wondered what, exactly, I was happily inhaling. Little did I know I was about the get my whole life.

After I stopped ogling the pictures, I started reading the ingredients. And there it was, right down at the bottom of the list: “amchur,” a thing I’d never heard of and had to click away and look up. And what to my wondering eyes should appear but … mango powder.

Look, I know cloves and turmeric, ginger and coriander. Of course. But mango powder? Mango powder? What is this mystical, magical, heaven-sent substance?

Oh, I’m sorry. Don’t you know about mangoes and their exalted position as one of the three fruit proofs of the existence of God? Well, if you didn’t know, now you know.

So. Amchur. Mango powder. Why am I not surprised to find that it’s a common ingredient in Indian cuisine? India is good at this kind of thing — luxuriant detail, fantasy, extravagance. If anyone was going to think of creating mango powder, it was going to be someone in South Asia.

My Katchori Chaat was delicious. A little spicy, a little thrown-together looking, a little I-made-this-from-whatever-I-had-on-hand looking. Delicious.

My recipe reading, in addition to introducing me to amchur, made me remember the giant 600 Curries cookbook I bought a few years ago. A cookbook so voluminous, so encyclopedic, it’s totally intimidating. I have made exactly one recipe from that book. Indian cooking, I think, requires that I understand food science better (or at all), requires that I understand the complex properties of food.

But I’d like to learn how to make Katchori … and then take my learning a step further to Katchori Chaat. And yes, I want to do this so I have a reason to acquire some amchur, but also because I love to cook, and I love a challenge.

I have questions, though.  There are so many kinds of mangoes. Can amchur be made from any of them? How is the result different when you use different mangoes? How many of the kinds of mangoes I’ve eaten would make good amchur? Have I ever had an Indian mango? (Seems pretty likely that the answer to this is no.) Why haven’t I?

I’ve got some research and adventurous shopping to do. Stay tuned …


It’s March, which means it’s time for the
13th annual Slice of Life Story Challenge!
Curious? Head on over to Two Writing Teachers
and see what the rest of this year’s slicers are up to.
Or … it’s not too late to join in!

Original Slicer - GirlGriot

7 thoughts on “Manna from Heaven

  1. Your post and the luscious descriptions of the Indian spices are making me hungry! I hope you tackle your 600 Curries book again, and share with us all of the tasty things you learn!

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