Tuesday, May 31, 2016

Khatta Meetha Raw Mango Saar.

My very own ...... Khatta Meetha Raw Mango Saar With Coriander And Ajwain ..... Can be had as Appetizer or with Rice ....

Again I ventured into making a saar using raw mangoes with a little bit of difference. Here I used coriander leaves and ajwain leaves (bishop's weed or carom) while grinding to give the saar a different taste. The result was simply awesome. The saar tasted great as it is while sipping it hot like an appetizer and also went great with steaming hot rice. 

I would really like to incorporate raw mangoes as much as possible into my menu as they are available abundantly now, mango still being in season. Do try out this saar and relish it with your family and friends. They will simply love this saar with a different taste. Just see to it that the mangoes are really sour as the whole taste of the saar depends exclusively on the quality of the mango.

Wash, clean and wipe one medium sized raw mango. Slice off the sides and cut it roughly into pieces. No need off removing the outer skin. Put if you prefer you may do so. Put all the pieces along with the seed in a pressure pan add in 2 cups of water and pressure cook to 2-3 whistles. Let cool completely.

Chop about 2 cups of fresh coriander leaves, 3 green chillies and about 4 ajwain leaves. Put them in a mixer grinder add in the cooked raw mango pieces. 

Squeeze out all the fleshy portion of the raw mango and discard the seed. Add this also along with the pieces and grind to a very smooth paste. 

Remove the ground paste in a large stainless steel vessel and add in sufficient water to bring it to a thick saar consistency. Add salt to taste, 3-4 slit green chillies, 1 large tablespoon of prepared hing water and about 100 – 150 gms of grated jaggery / gud (plus or minus depending upon individual taste). Put the vessel on heat and bring to a boiling point, lower the heat and let simmer. 

For Tempering : Heat 2 tsp of oil in a small kadai, when hot add in ¼ tsp of methi seeds, then add 1 heaped tsp of jeera and finally 1 tsp of mustard seeds. 

When the mustard seeds start spluttering, lower the heat and add in 8-10 curry leaves and 1 heaped tablespoon of Sambar Powder and fry for a minute. Add 1 tsp of hing powder if you have not added hing water. In case of addition of hing water to the saar leave out the hing powder. Pour this over the simmering saar and mix well. Allow the Saar to simmer for about 5-7 minutes.

Khatta Meetha Raw Mango Saar is ready. The addition of green chilly depends upon how spicy you want the saar to be. As I have added sambar powder too, I have kept it to medium spicy level. You can increase the spice level if desired. But too much of spice spoils the taste off this particular saar. As it tastes great when not spiced too much. 

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