Appe kayi saaru | Mavinakayi saaru | Malnad style raw mango rasam

By Latha on June 10th, 2016

raw mango rasam, appe kayi saaru

Appe kayi saaru or mavinakayi saaru or mango rasam is a spicy beverage prepared using wild raw mangoes. Unlike any other rasam, this mango saaru or rasam is served as a soup or beverage in between the meal. Also this rasam is not served along with the rice. Or I have never tasted this rasam with rice.

This Malnad style mango saaru or rasam is very tangy, spicy and filled with asafoetida flavour. Generally on special occasions this rasam is prepared and is served in between a multi-coarse meal. So that it aids digestion and people will die to drink this spicy juice.

Appe mavinakayi is a popular wild mango used for pickles in Malnad region of Karnataka. These appe kayi or appe mavinakayi are used for this rasam, which gives an added flavor. But you can use any raw mango, whcih is soar in taste.

If you are looking for more rasam recipes then do check Doddapathre rasam, Udupi rasam, Cowpea rasam and fenugreek seed rasam recipes. Or if you are looking for more mango recipes then do check Mango pickle, Mango curry and Raw mango chutney recipes.

Appe kayi saaru or mango rasam recipe

Preparation time: 5 min
Cooking time: 20 min
Serves: 1.5 litre

Ingredients: (measuring cup used = 240ml)

  1. 1 small raw mango
  2. 5 - 6 green chilli (as per your spice level)
  3. Salt as per your taste

Ingredients for tempering:

  1. 1/4 tsp mustard seeds
  2. 1/4 tsp jeera or cumin seeds
  3. One big pinch hing or asafoetida
  4. 4 - 5 curry leaves (optional)
  5. 1 tsp cooking oil

Instructions for making Appe kayi saaru or mango rasam:

  1. Peel and chop the raw mango. Transfer it to a container. Add in green chilli and salt.peel and cut raw mango for appe kayi saaru
  2. Add in a cup of water. Cook the mangoes until soft. This will take around 5 minutes.cook mango and green chilli for appe kayi saaru
  3. Wait until warm. Grind it into a fine paste.grind cooked raw raw mango for appe kayi saaru
  4. Add in remaining salt and water. Bring it to boil.boiling mango rasam or appe kayi saaru
  5. Temper it with oil, cumin seeds, mustard seeds and asafoetida.tempering for mango rasam or appe kayi saaru

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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