“Thikshe- Amshe- Godshe Ambuli- Vonve Palle Patal Saaru (Spicy- Tangy- Sweet Raw Mango- Ajwain Leaves Thin Saar)” … here is a delicious- healthy saar prepared with raw mango which is now in season along with vonve pallo also known as Sambar Balli/ Doddapatre/ Ajwain Leaf/ Karpooravalli/ Oregan/ Indian Borage/ Ova in different languages/ regions throughout the world … you can savor this saar either by sipping it on as a soup or serve it steaming hot with rice … jibbe mattHi vattHa for sure (sure to tickle taste buds) … do try it, if you have access to ajwain leaves; extremely nutritious and good for overall health ... 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/ 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 recipe for “Thikshe- Amshe- Godshe Ambuli- Vonve Palle Patal Saaru (Spicy- Tangy- Sweet Raw Mango- Ajwain Leaves Thin Saar)” .... my style; do try it, it tastes excellent ...
** 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 Coconut 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 (haldi) powder, 1/2 tsp asafoetida (hing) powder, 2-3 green chillies (Hari michi/ tarni mirsanga) cut into pieces, 6-8 curry leaves (kadipatta/ karbevu), 5-6 ajwain (sambar palli) leaves and fry for a few seconds, remove the fried ingredients and keep it aside ready.
** Add ambuli/ 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 to room temperature. Now add all the friend ingredients and the cooked- cooled raw mango pieces into a mixer grinder and grind to a fine paste adding water as if necessary.
** Note: If the raw mangoes are not sour in taste, then 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 and add accordingly.
** When the paste is ground fine remove into a vessel, add about 3 to 4 cups of water and mix well. Add salt (namak/ meeta) to taste and one large lemon sized ball of grated jaggery (goda/ bella/ gud) and bring all to a rolling boil on medium heat. Lower the heat to minimum and continue to simmer the saar stirring often for a good 8-10 minutes. Let the saaru continue to simmer while we prepare tempering.
** Note : Do not skip the simmering part of cooking saaru, that step is very important for a tasty tangy spicy saaru making.
** For Tempering/ Pannaka/ Tadka : Heat 1 tsp of Cow's 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 few seconds and then pour it over the simmering saaru. Keep it covered aside for 5-10 minutes for the flavors to be well infused in saaru.
** “Thikshe- Amshe- Godshe Ambuli- Vonve Palle Patal Saaru (Spicy- Tangy- Sweet 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. This KhatHa- MeetHa- TeekHa saaru/ saar tastes so delicious that there will surely be a demand for more to savor if not with rice, then to sip it on, so be prepared for it. Do try it out and enjoy with your family if ajwain leaves are available.
** 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 …
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