Curry recipes | Havyaka

Maavinakaayi appehuli | Raw boiled mango appehuli

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Appehuli is one of the havyaka delicacies and very common in havyaka kitchen. Unique types of raw (unripe / green) mangoes called appe kaayi are used to make appehuli. Appe kaayi is a wild mango specifically used to make various mango curries and pickles.

This appetizing aromatic appehuli is effortless and quick to make as it calls for just a few ingredients: Appe kaayi (sour green mango) and a few spices. This sour, tangy, and flavourful appehuli is served with plain rice, and can also be consumed as a beverage.

Prep time

20 mins

Cook time

0 Cool off time

0 Total time

20 mins

Course

Curry

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

4 cups

Ingredients

1 medium size appe kaayi or any sour green mango
1 green chilli
1 red (dried) chilli
10 to 15 curry leaves
¼ teaspoon mustard seeds
1 pinch turmeric powder
1 generous pinch asafoetida
½ tablespoon fresh coconut oil
Salt as required
Water as required

Cookware / Utensils

Pan
Bowl(s)
Spoon

Instructions

Wash the raw green mango, and take it in a boiling bowl.
Add enough water and boil the mango on a medium heat to a soft texture.
Take out the boiled mango in a bowl and let it get cool. Discard the boiled water.
While the mango is cooling, wash and chop green chilli.
Rinse curry leaves, piece red chilli and keep aside.
Now, peel the boiled mango.
Squeeze the mango and take out the juice / pulp in a bowl.
Add 3 cups water (please see notes). Add salt as required and mix well.
Heat ½ tablespoon coconut oil in a small pan.
Add red chilli pieces. Let them become slightly crisp.
Then add mustard seeds. Let them crackle.
Now add a generous pinch of asafoetida, a pinch of turmeric powder.
Add chopped green chilli, and curry leaves. Mix well with a spoon.
Switch off the heat and pour this hot tempering on appehuli.
Crush the red chilli pieces when they are still hot, (hot enough to touch) and mix well.
Serve with plain rice or serve as a beverage at the end of a meal.

Step by step guide

How to make Appehuli

1. Wash the raw green mango, and take it in a boiling bowl. Add a few cups of water.

2. Boil the mango on a medium heat to a soft texture. Take out the boiled mango in a bowl and let it get cool. Discard the boiled water.

3. While the mango is cooling, wash and chop green chilli. Rinse curry leaves, piece red chilli and keep aside.

4. Now, peel the boiled mango.

5. Squeeze the mango and take out the juice / pulp in a bowl. I got 1 cup pulp with the mango I used for this recipe.

6. Add 3 cups water to 1 cup pulp (please see notes). Add salt as required and mix well.

7. Heat ½ tablespoon coconut oil in a small pan. Add red chilli pieces. Let them become slightly crisp.

8. Then add mustard seeds. Let them crackle. Now add a generous pinch of asafoetida, a pinch of turmeric powder, chopped green chilli, and curry leaves. Mix well with a spoon.

9. Switch off the heat and pour this hot tempering on appehuli.

10. Crush the red chilli pieces when they are still hot, (hot enough to touch) and mix well. Serve with plain rice or serve as a beverage at the end of a meal.

Notes

Adding water: In this recipe, I got 1 cup medium thick pulp with the medium size appe kaayi (sour mango) that I used. Appe kaayi will be very sour and 3 to 4 cups of water can be added to 1 cup very sour and thick mango pulp.

Adding water purely depends on mango pulp quantity, sourness, thickness, and of course your taste. Add water accordingly.
This appehuli can also be prepared with kochgaayi (salt preserved raw/green mango).