Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar (?????? ???) in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one with Coconut milk and the other one is without Coconut as given here.
This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals
Servings: 2-3 Servings
Approx. Time: 20 mins (excluding pre-preparation)
Ingredients
For Tempering
1 tbspn Oil
1/2 tspn Fenugreek Seeds (Methi)
1 tspn Mustard Seeds
1/4 tspn Asafoetida Powder
1/2 tspn Turmeric Powder
8-9 Curry Leaves
2-3 broken Red Chillies
For Raw Mango Saar
1/2 cup boiled Green Mango Pulp
6 cups Water
1/2 cup Besan flour Slurry (i.e. 2 tbspns Besan mixed in 1/2 cup Water)
Salt to taste
1/2 cup Jaggery
For Garnishing:
Chopped Coriander leaves (Cilantro)
To Serve with:
Plain Steamed Rice
Method
Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste.
Heat Oil in a a pan. Add the Fenugreek Seeds and saute till it becomes red in colour and starts releasing aroma. Then add then Mustard Seeds, Asafoetida, Turmeric Powder, Curry Leaves and broken Red chillies. Then immediately add the green mango puree and 6 cups Water. Heat the mixture till it gets a boil.
Thereafter add Salt to taste and Jaggery. Let it simmer for few minutes till the Jaggery is melted. At the end add Besan Slurry to adjust the consistency. (Optional)
Garnish it with chopped Coriander leaves and serve hot with steamed Rice.
Notes
1. From the tempering ingredients, you may substitute Oil and Mustard Seeds with Ghee and Cumin Seeds.
2. The quantity of Jaggery may be adjusted according to the sourness of raw Mango.
3. Alternatively, instead of tempering in the beginning, you may prepare the tempering separately and pour it on the Saar.
4. There is another method of making this by adding Coconut Milk.
Stepwise Pictures
Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar (?????? ???) in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one with Coconut milk and the other one is without Coconut as given here.
This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals
This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals
Servings: 2-3 Servings
Approx. Time: 20 mins (excluding pre-preparation)
Ingredients
For Tempering
1 tbspn Oil
1/2 tspn Fenugreek Seeds (Methi)
1/2 tspn Fenugreek Seeds (Methi)
1 tspn Mustard Seeds
1/4 tspn Asafoetida Powder
1/2 tspn Turmeric Powder
1/2 tspn Turmeric Powder
8-9 Curry Leaves
2-3 broken Red Chillies
2-3 broken Red Chillies
For Raw Mango Saar
1/2 cup boiled Green Mango Pulp
6 cups Water
6 cups Water
1/2 cup Besan flour Slurry (i.e. 2 tbspns Besan mixed in 1/2 cup Water)
Salt to taste
1/2 cup Jaggery
For Garnishing:
Chopped Coriander leaves (Cilantro)
To Serve with:
Plain Steamed Rice
Method
Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste.
Heat Oil in a a pan. Add the Fenugreek Seeds and saute till it becomes red in colour and starts releasing aroma. Then add then Mustard Seeds, Asafoetida, Turmeric Powder, Curry Leaves and broken Red chillies. Then immediately add the green mango puree and 6 cups Water. Heat the mixture till it gets a boil.
Thereafter add Salt to taste and Jaggery. Let it simmer for few minutes till the Jaggery is melted. At the end add Besan Slurry to adjust the consistency. (Optional)
Garnish it with chopped Coriander leaves and serve hot with steamed Rice.
Notes
1. From the tempering ingredients, you may substitute Oil and Mustard Seeds with Ghee and Cumin Seeds.
2. The quantity of Jaggery may be adjusted according to the sourness of raw Mango.
3. Alternatively, instead of tempering in the beginning, you may prepare the tempering separately and pour it on the Saar.
4. There is another method of making this by adding Coconut Milk.
Stepwise Pictures
Raw Mango Saar (?????? ??? )
4/
5
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