With the summer heat on, bodies almost burning, sweat dripping down your face and throats drying up, are you longing for some cool refreshment to quench your thirst, and help you stay hydrated and energized to beat the heat? Then try this quick and simple Assamese Thekera Tenga Sorbot, a traditional summer cooler prepared with dried Bar Thekera/Garcinia Pedunculata to help stay hydrated and energize your body.
While some of you might want to pop open that bottle of aerated cola and enjoy the fizzy drink that might temporarily help your body stay cool. Let me remind you they do more harm to your body than any good.
So stay refresh, and cool yourself with some natural and healthy summer coolers that will not only bring down your body heat but also prevent you from getting dehydrated.
The plant of Garcinia Pedunculata is of SouthEast Asian origin and is also found in some parts of the North-East India.
Locally known by the names of Bar/Bor Thekera in Assam and Sohdanei in Meghalaya, it belongs to the garcinia family.
Ripe thekera however, is relished either in raw form or cooked in curries(as a souring agent/Tenga) or even added to black tea instead of lemon.
Stay cool and hydrated with a glassful of Thekera Tenga Sorbot in summer.
Recipe shared by a dear friend of mine Ritisha Goswami, who took the pain of calling up her younger sister for the recipe of this traditional summer cooler.
Thekera Tenga Sorbot
5-6 pieces dried Thekera, wash and keep aside
700 ml of Plain Water
2 Tbsp Sugar
1 tsp Black Salt/Sandhya Namak or Table Salt
1.In a water jar pour the water and soak the washed thekera pieces into the water for about 1 hour.
2.Strain and pour the thekera water into two serving glasses and add 1 Tbsp of sugar, 1/2 tsp salt in each glasses. Mix well and serve.
3.You can also refrigerate and serve the Thekera Tengar Sorbot chilled.
Until my next post, stay healthy, stay cool!
Sending across this healthy and refreshing Thekera Tenga Sorbot recipe for our 34th #foodiemonday #bloghop, theme #nocooknobake recipes.