Curry recipes | Havyaka

Shiya appehuli | Sweet appehuli

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

There are many appehuli recipes. This sweet appehuli is one more variety of mango appehuli. Simple ingredients but makes the meal exceptional. This sweet-sour and slightly spiced appehuli with pleasing flavor is used as a side like a pickle, or mixed with plain rice to eat.

Prep time

20 mins

Cook time

10 mins

Cool off time

0 Total time

30 mins

Course

Curry

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

2 small raw mangoes
½ tablespoon jaggery or as required
¼ teaspoon cumin seeds (jeerige / jeera)
½ red chilli
½ teaspoon mustard seeds
1 pinch asafoetida
1 pinch turmeric powder
2 teaspoons oil
Salt as required
Water as required

Cookware / Utensils

Pan
Tempering Pan
Bowl(s)
Spoon

Instructions

Wash the raw mangoes thoroughly.
Take them in a cooking pan or container. Add water as required.
Boil the mangoes to a soft texture,
Take out the mangoes and place in a plate or bowl. Let them cool.
Now remove the skin and squeeze the mango pulp into a bowl.
Take the peeled mango skin in a bowl and add ½ cup water.
Squeeze out pulp that is sticking to the skin.
Add this to mango pulp in a bowl.
Add jaggery and salt as required. Mix well.
Cook this on medium heat for about 10 minutes while stirring frequently.
Switch off the heat.
Heat a pan with 2 teaspoons oil.
Add ¼ teaspoon cumin seeds (jeerige / jeera), and ½ red chilli.
Add ½ teaspoon mustard seeds, 1 pinch asafoetida, and 1 pinch turmeric powder.
Let the mustard seeds crackle.
Add this tempering to appehuli. Crush the red chilli.
Mix well and serve with plain rice.

Step by step guide

Making Shiya Appehuli

1. Wash the raw mangoes thoroughly. Take them in a cooking pan or container. Add water as required.

2. Boil the mangoes to a soft texture,

3. Take out the mangoes and place in a plate or bowl. Let them cool.

4. Now remove the skin and squeeze the mango pulp into a bowl.

5. Take the peeled mango skin in a bowl and add ½ cup water.

6. Squeeze out pulp that is sticking to the skin.

7. Add this to mango pulp in a bowl.

8. Add jaggery and salt as required. Mix well.

9. Cook this on medium heat for about 10 minutes while stirring frequently.

10. Switch off the heat.

11. Heat a pan with 2 teaspoons oil. Add ¼ teaspoon cumin seeds (jeerige / jeera), ½ red chilli, ½ teaspoon mustard seeds, 1 pinch asafoetida, and 1 pinch turmeric powder. Let the mustard seeds crackle.

12. Add this tempering to appehuli. Crush the red chilli. Mix well and serve with plain rice.

Notes

Well-cooked sweet appehuli remains good for about 2 days at room temperature. However, shelf life depends on climate and room temperature condition.