“KhatHa MeetHa TeekHa Ambuli- Vonve Palle Pattal Saaru (Raw Mango- Ajwain Leaves Thin Saar)” … Here is a delicious healthy saar prepared with raw mango now in season along with vonve pallo also known as Sambar Balli/ Doddapatre / Ajwain Leaf / Karpooravalli / Oregano / Indian Borage / Ova in different languages or regions through India … you can either sip it on hot as a soup or serve it with rice … Chibbe mattHi vattHa for sure (sure to tickle taste buds) …. Yummilicious …
** Saar or Saaru as called in Konkani is a pleasure to relish both as it is or with rice as it taste excellent either way. Though the texture of saaru is very thin rather waterish the flavors infused within it while cooking makes it that much tastier and thete is always a demand for more from all those who sip it on. We south Indians always serve our rice either with Dalitoy or saaru while both are served in turns with rice at festivals or ceremonies. I am sure all of you have relished Tomato Saaru/ Saar as it is the most famous and sought after saar amongst saar varieties. There are many more saaru like coriander, lemon, pepper, raw mango, bimbul, rasams etc. that can be prepared and relished. I am always charged up to find out my own more combinations with various veggies and in combinations too. This one is my own concoction of saaru tried with raw mango that is in season now and I added homegrown ajwain leaves for added on flavor.
** Ajwain leaves as I mentioned above is called vonve pallo/ Sambar Balli/ Doddapatre / Ajwain Leaf / Karpooravalli / Oregano / Indian Borage / Ova in different languages or regions through India. Ajwain seeds is an important ingredient always found in almost every Indian kitchen. It has immense health benefits which makes it very important that we consume it often by adding it to dishes in some form or the other. Growing Ajwain plant in a pot on window sill is very easy all you need is a small stem of the same to be potted and it grows well in sunlight in no time. You should grow it as it has immense health benefits and unfortunately it is not available in the market unlike pudina or coriander leaves. There are many dishes like tambuli, chutney etc. that can be prepared with its addition and I have already added in a few before too. Do try out this aromatic saar and enjoy it as you like either as a soup or with rice. Stay Safe Stay at Home and Stay Blessed.
** Here is my simple recipe for "KhatHa MeetHa TeekHa Ambuli- Vonve Palle Pattal Saaru (Raw Mango- Ajwain Leaves Thin Saar)” .... My Style ...
** Wash and wipe clean with a dry cloth, one medium sized ambuli/ raw mango. Slice off the edge stem portion and then slice all edible portion and cut them into small pieces discarding the inner seed and keep this ready aside.
** Heat 1 tblsp oil (any edible oil can be used) in a pan when hot lower heat and add in 1 tsp cumin seeds (jeera), pinch of turmeric powder,(haldi), 1/2 tsp asafoetida powder (hing), 2-3 green chillies (Hirvi michi/ tarni mirsanga) cut into pieces, 6-8 curry leaves (kadipatta/ karbevu) and fry for a few seconds, remove and put this in a mixer grinder and keep it aside ready.
** Now add in 5-6 ajwain (sambar palli) leaves and prepared and kept aside raw mango pieces in the same kadai along with 1/2 cup of water and cook for 5 minutes on medium heat. Remove and let cool a little bit and then add it to the ingredients already added in mixer grinder. Grind all to a very smooth paste adding little water only if necessary.
** Note: If the raw mangoes are not sour in taste you can add a small marble sized ball of tamarind while grinding as this saaru should have all three tastes intact, ie spicy, tangy and sweet so check snd add accordingly.
** When the paste is ground fine remove it into a stainless steel vessel and add about 3 to 4 cups of water, salt to taste and one large lemon sized ball of grated jaggery. Bring all to a boil on medium heat and then simmer on lower heat for 8-10 mins. Remove from fire and keep it aside.
** For Seasoning/ Tempering : Heat 1 tsp if ghee (toop), when hot add in 1/2 tsp cumin seeds (jeera), 1/2 tsp mustard seeds( rai/ sasam), 5-6 curry leaves (kadipatta/ karbevu,1-2 red chillies (laal suki mirchi/ kumte mirsanga) cut into pieces and fry for a second and then pour it over the saaru. Keep it covered aside for 5-10 minutes for the flavors to seep in.
** "KhatHa MeetHa TeekHa Ambuli- Vonve Palle Pattal Saaru (Raw Mango- Ajwain Leaves Thin Saar)” is done and ready to be served. Serve it steaming hot with rice along with other dishes or you can also serve it as a appetizer/ soup. The saaru/ saar tastes so delicious that there will be a demand for more, so be prepared. Do try it out and enjoy with your family.
** The are many more “Saar/ Saaru” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
No comments:
Post a Comment
Thanks.