Curry recipes | Havyaka

Hasi appehuli | Raw mango appehuli

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Hasi or Hashi meaning raw (unripe), and appehuli is a type of curry made with mango variety called appe kaayi. However, appehuli can be made with other varieties of (unripe) mangoes as well if appe kaayi is not available. In this recipe, raw mango is ground to make appehuli. No cooking is involved. So it is hasi (raw) appehuli. Hasi appehuli can be either served with plain rice or consumed like 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 raw mango or 1 cup chopped raw mango
1 green chilli or as required
¼ teaspoon cumin seeds (jeerige / jeera)
1 red chilli – cut into 2 to 3 pieces
6 to 8 curry leaves
½ teaspoon mustard seeds
1 pinch asafetida
1 pinch turmeric powder
2 teaspoons oil
Salt as required
Water as required

Cookware / Utensils

Tempering pan
Bowl(s)
Spoon
Mixer

Instructions

Making Hasi Appehuli

Wash, remove skin, and chop a raw mango.
Take the chopped mango in a mixer jar. Add 1 green chilli.
Add ¼ teaspoon cumin seeds (jeerige / jeera).
Grind to a smooth paste.
Take the ground mango in a bowl.
Add 3 cups water. Cover and keep aside.
Heat 2 teaspoons of oil in a seasoning pan. Add 1 pinch asafetida.
Add ½ teaspoon mustard seeds. Let them crackle.
Add red chill pieces, curry leaves, and 1 pinch turmeric powder.
Switch off, and then pour this fragrant tempering over ground mango mixture.
Add salt as required. Mix well and serve with rice or serve as a beverage.

Step by step guide

Making Hasi Appehuli

1. Wash, remove skin, and chop a raw mango.

2. Take the chopped mango in a mixer jar. Add 1 green chilli.

3. Add ¼ teaspoon cumin seeds (jeerige / jeera).

4. Grind to a smooth paste.

5. Take the ground mango in a bowl.

6. Add 3 cups water. Cover and keep aside.

7. Heat 2 teaspoons of oil in a seasoning pan. Add 1 pinch asafetida.

8. Add ½ teaspoon mustard seeds. Let them crackle. Add red chill pieces, curry leaves, and 1 pinch turmeric powder.

9. Switch off, and then pour this fragrant tempering over ground mango mixture.

10. Add salt as required. Mix well and serve with rice or serve as a beverage.

Notes

The consistency of the appehuli can be adjusted to thin or thick by adding more or less water.
Any sour raw mango can be used if appe kaayi is not available.
This appehuli stays good for about 12 hours at room temperature depending on weather condition.