A Flavourful Expedition into the World of Raw Mango Sambar (Appe Huli)

People in Karnataka’s “Malenadu-the land of the rain gods” area savour appe huli as a summer staple. This rasam (soup) tickles the taste buds with a burst of balanced sour and spicy flavours.

It is a minimalist dish that takes very little time to prepare but is incredible to taste.  Goes very well with rice.  It is always a delicious meal with appe huli in the plate. At my home, it is a must-have and “cooked and served” three times in a row; breakfast, lunch, and dinner.

The ingredients required for Appe Huli are:

  • 1 cup raw mango pieces (peeled ones)
  • 1 teaspoon jaggery
  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 2 green chillies
  • 2 red chillies
  • A pinch of asafoetida (hing)
  • 3-4 curry leaves
  • Salt to taste

How to Prepare Appe Huli

  • Thoroughly boil the raw mango pieces in a pot of water.
  • Once they soften, smash them.
  • Add jaggery, green chillies, and salt.
  • Continue to cook it for another 4-5 minutes to a boil.
  • Turn off the flame.
  • Tadka (Oggarane)
  • Heat a pan, add oil, mustard seeds, red chillies, and a pinch of asafoetida(hing)
  • Add 3-4 curry leaves, continue frying it for 15 seconds
  • Add it to the appe huli

Appe Huli is ready to taste.

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