Curry recipes | Havyaka

Dappa appehuli | Raw mango gravy

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Appehuli is a havyaka special curry commonly made with raw mangoes. Unique type of raw mangoes called appe kaayi are used to make appehuli. This tangy and spicy curry is served with plain rice to eat. There are varieties in appehuli and this recipe is for dappa (thick) appehuli. Appehuli is a simple yet flavourful recipe to make.

Prep time

20 mins

Cook time

15 mins

Cool off time

0 Total time

35 mins

Course

Curry

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

3 raw mangoes or 1 cup boiled raw mango pulp
2 red chillies or as required
8 to 10 garlic cloves
8 to 10 curry leaves
1 teaspoon mustard seeds
2 pinch asafoetida
¼ teaspoon turmeric powder
Oil as required
Salt as required

Cookware / Utensils

Pan
Bowl
Spoon
Mortar and pestle

Instructions

How to make Dappa Appehuli

Wash the raw mangoes.
Take them in a pan and add enough water to boil.
Boil them to a soft texture.
Let the mangoes cool down.
Squeeze the mangoes and take the pulp in a bowl.

NOTE: you can either peel or not peel the skin.
Wash and remove the garlic skin. Smash them using a mortar and pestle.
Now, heat one tablespoon of oil in a pan on low heat.
Chop and add red chillies. Fry the chillies for few seconds.
Add asafoetida, mustard seeds, and turmeric powder.
Add smashed garlic, and curry leaves. Fry until red chillies and garlic become crisp.
Switch off the heat and let it become warm or hot enough to touch.
Smash the crisp red chillies.
Add mango pulp.
Mix well.
Add salt as required.
Mix well and serve with rice.

Step by step guide

How to make Dappa Appehuli

1. Wash the raw mangoes.

2. Take them in a pan and add enough water to boil.

3. Boil them to a soft texture.

4. Let the mangoes cool down.

5. Squeeze the mangoes and take the pulp in a bowl.

NOTE: you can either peel or not peel the skin.

6. Wash and remove the garlic skin. Smash them using a mortar and pestle.

7. Now, heat one tablespoon of oil in a pan on low heat.

8. Chop and add red chillies. Fry the chillies for few seconds.

9. Add asafoetida, mustard seeds, and turmeric powder.

10. Add smashed garlic, and curry leaves. Fry until red chillies and garlic become crisp.

11. Switch off the heat and let it become warm or hot enough to touch.

12. Smash the crisp red chillies.

13. Add mango pulp.

14. Mix well.

15. Add salt as required.

16. Mix well and serve with rice.

Notes

Any sour raw mango can be used if appe kaayi is not available.
The thickness of the appehuli depends on the thickness of the mango pulp.
You can skip adding garlic to make saatvik appehuli.
This appehuli stays good for about 12 to 24 hours at room temperature depending on weather condition.