South Indies: Appe Huli - Raw Mango Rasam
Tuesday, May 12, 2009I know, I had been off blogging for quite a while. What initially was intended to be a 2 day break, happened to be a fortnight long. My internet went kaput for a while & I really was forced to take a break. This made me realise, how addicted I was to the internet & how handicapped I was without it. After a initial 2 day frustration, I really did enjoy doing things that I wouldn't have done otherwise.
So, I'd better get back to blogging before I forget all about it.
Today, I have for a dish from the Sirsi-Sagar regions of Karnataka, Appe Huli. Appe Huli is a signature dish of the Havyaks, a sect form the Sirsi-Sagar belt.
I love anything that has a spicy-tangy touch to it. If you love, raw mangoes, this dish is perfect for you.
You Will Need:
- 2 raw mangoes - peeled & cubed
- 1 tsp grated jaggery
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida
- 4-5 curry leaves
- 2 dry red chillies - broken
- Salt as per taste
- 1 tsp oil
Method:
- Pressure cook mango cubes until soft. Mash well & set aside
- Add water & mashed mango & bring it to a Rasam like consistency.
- Add 1 tsp grated jaggery & salt as per taste & bring it to a boil
- Temper with mustard seeds, cumin seeds, curry leaves, red chillies & asafoetida
Serve HOT with steamed rice. Enjoi !!!
NOTE:
- Add a few tsps of lemon juice after boiling, if the mangoes are not sour enough.
- This tastes so good on its own, thyat you can even have it as a soup.
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