Recipes with mangoes are endless whether they are ripe or raw, we can make so many recipes. In our Indian cuisine, the options are so many I sometimes wonder who could have thought of those! So today we are going to learn one such easy and traditional recipe appe saaru or raw mango saaru. It is a palate cleansing dish and it tastes so good on a rainy monsoon day!
This recipe has been in the drafts all summer as I have been busy looking after little ‘S’. So the recipes are coming slow and steady. With the festival season started things are about to get busier in my house. So I thought, why not try and post one last mango recipe for this year in the form of appe saaru, a specialty of Malnad region.
This appe saaru is lip-smacking and is very tasty as a pre-meal hot drink or to mix with steamed rice. An aralu sandige on the side makes the meal exceptional. Simple ingredients but extraordinary taste and the flavourful tadka takes this hot and sour appe saaru to the next level. Try more saaru/rasam recipes from FOI, menasina saaru, carrot saaru, southebeejada saaru, instant tomato saaru etc. More mango and raw mango based recipes.
- 1 roughly diced raw mango
- 2 green chilli
- 1 Tsp jeera
- ¼ Tsp mustard
- 5-6 black peppercorns
- 7-8 menthya/methi seeds/fenugreek
- Salt to taste
- 1 small piece jaggery/bella/gur
- 1 small piece hing/asafoetida/ingu
- ¼ Cup coconut milk
- Chopped coriander to garnish
- 1 Tsp coconut oil
- ½ Tsp mustard
- ½ Tsp jeera
- 1 broken red chilli
- ¼ Tsp urad dal
- Few curry leaves
- Peel and dice the mango
- In a pan, lightly roast the methi seeds until light golden
- Next we need to grind the raw mango along with spices, add green chilli
- Also add the roasted menthya/methi seeds, jeera, black pepper and mustard
- Add little hing, grind with little water into a paste
- Pour this paste into a vessel/pan
- Add about ½ Cup water to adjust to thin consistency
- Bring it to a light boil
- Add salt to taste and jaggery, boil for a minute
- Pour coconut milk and boil for further one minute
- Make tadka with coconut oil, jeera, hing, urad dal, mustard
- Once mustard and jeera splutter, add red chilli and curry leaves, allow them to turn crisp
- Pour tadka over saaru and add chopped coriander
- Enjoy with ragi mudde or steamed white rice
You can use regular cooking oil instead of coconut oil if you do not have it on hand
Adjust spice and jaggery as per your taste
Appe Saaru Stepwise:
Peel and dice the mango
In a pan, lightly roast the methi seeds until light golden
Next we need to grind the raw mango along with spices, add green chilli
Also add the roasted menthya/methi seeds, jeera, black pepper and mustard
Add little hing, grind with little water into a paste
Pour this paste into a vessel/pan
Add about 1/2 Cup water to adjust to thin consistency
Bring it to a light boil
Add salt to taste and jaggery, boil for a minute
Pour coconut milk and boil for further one minute
Make tadka with coconut oil, jeera, hing, urad dal, mustard
Once mustard and jeera splutter, add red chilli and curry leaves, allow them to turn crisp
Pour tadka over saaru and add chopped coriander
Enjoy with ragi mudde or steamed white rice
