Appe kayi saaru | How to make mango rasam | Mavinakai saaru | Mavinakayi rasam
By Latha on June 10th, 2016
Appe kayi saaru or mango rasam recipe explained with step by step pictures and a video. 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 tangy, spicy and filled with asafoetida and mango flavour. Generally on special occasions this rasam is prepared and is served in between a multi-coarse meal. It's a good appetizer, it aids digestion and everyone loves to drink this spicy saaru rasam.
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 or gravy recipes then do check Doddapathre rasam, Udupi rasam, Cowpea rasam, Hesaru bele or mung dal rasam, Easy tomato rasam and Fenugreek seeds rasam recipes. Or if you are looking for more mango recipes then do check Mango pickle, Mango curry, Mango popsicles and Raw mango chutney recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 20 min
Serves: 1.5 litre
Ingredients: (measuring cup used = 240ml)
- 1 small raw mango
- 5 - 6 green chilli (as per your spice level)
- Salt as per your taste
Ingredients for tempering:
- 1/4 tsp mustard seeds
- 1/4 tsp jeera or cumin seeds
- One big pinch hing or asafoetida
- 4 - 5 curry leaves (optional)
- 1 tsp cooking oil
Instructions for making Appe kayi saaru or mango rasam:
- Peel and chop the raw mango. Transfer it to a container. Add in green chilli and salt.
- Add in a cup of water. Cook the mangoes until soft. This will take around 5 minutes.
- Wait until warm. Grind it into a fine paste.
- Add in remaining salt and water. Bring it to boil.
- Temper it with oil, cumin seeds, mustard seeds and asafoetida.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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