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 (कैरीचं सार) 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 without Coconut milk and the other one is with 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 tspn Ghee
3/4 tspn Cumin Seeds (Jeera)
1/4 tspn Asafoetida Powder
8-9 Curry Leaves
For Raw Mango Saar
1/2 cup boiled Green Mango Pulp
5 cups Water
1/2 cup Rice flour Slurry (i.e. 2 tbspns Rice flour mixed in 1/2 cup Water)
Salt to taste
2 tbspns Sugar
3-4 Green chillies (chopped or paste)
1 cup Coconut Milk
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.
Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.
Heat Ghee in a a pan. Add the Cumin Seeds and saute. Then add the Asafoetida and Curry Leaves. Then immediately add the green mango puree mixture into the pan. Heat the mixture till it gets a boil.
At the end add the Coconut milk and let it simmer for few minutes. Garnish it with chopped Coriander leaves and serve hot with steamed Rice.
Notes
1. From the tempering ingredients, you may substitute Ghee and Cumin Seeds with Oil and Mustard Seeds.
2. The quantity of Sugar may be adjusted according to the sourness of raw Mango.
3. Alternatively, you may prepare the tempering separately and pour it on the Saar.
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 (कैरीचं सार) 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 without Coconut milk and the other one is with 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 tspn Ghee
3/4 tspn Cumin Seeds (Jeera)
1/4 tspn Asafoetida Powder
8-9 Curry Leaves
For Raw Mango Saar
1/2 cup boiled Green Mango Pulp
5 cups Water
1/2 cup Rice flour Slurry (i.e. 2 tbspns Rice flour mixed in 1/2 cup Water)
5 cups Water
1/2 cup Rice flour Slurry (i.e. 2 tbspns Rice flour mixed in 1/2 cup Water)
Salt to taste
2 tbspns Sugar
3-4 Green chillies (chopped or paste)
1 cup Coconut Milk
3-4 Green chillies (chopped or paste)
1 cup Coconut Milk
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.
Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.
Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.
Heat Ghee in a a pan. Add the Cumin Seeds and saute. Then add the Asafoetida and Curry Leaves. Then immediately add the green mango puree mixture into the pan. Heat the mixture till it gets a boil.
At the end add the Coconut milk and let it simmer for few minutes. Garnish it with chopped Coriander leaves and serve hot with steamed Rice.
Notes
1. From the tempering ingredients, you may substitute Ghee and Cumin Seeds with Oil and Mustard Seeds.
2. The quantity of Sugar may be adjusted according to the sourness of raw Mango.
3. Alternatively, you may prepare the tempering separately and pour it on the Saar.
Stepwise Pictures:
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