Appe Huli is speciality of the Havyakas residing in the Malnad regions of Karnataka. Rasam is a thin, spicy southern Indian soup served with other dishes, like rice and samabr. Rasam is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.It is eaten with rice or separately as a spicy soup. or drink. Some regions rasam is even served as an appetizers.
Rasam is traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. There are different versions of rasam with the main ingredient used in excess in each of it’s kind. We make thakalli rasam or tomato rasam in which tomato is the main ingredient and has a dominating taste. Paruppu rasam in which pulses and tomato stock are the main ingredients.Ginger rasam, garlic rasam, drum stick flower rasam, grapes fruit rasam, and many many many more.
Today’s recipe is raw mango rasam. The preparation is from a community called Havyakas, this maavinkai appe huli/raw mango juice is their favorite dish. This drink is served in all marriages during summer. Prepared with raw mangoes this rasam or drink has tang, spice and sweet, a perfect combination of all. Appe Huli can be mixed with rice to eat and tastes great.
Appe Huli is a fast and simple dish that takes very few ingredients. It is just perfect for the times when you are looking for a change from the usual rasam/sambhar menu.
Traditional recipe does not have garlic, cooked dal water and pepper corn in it, I modified it a bit and made this rasam as per my taste. If you want to make traditional appe huli ditc the garlic and pepper corn and use water instead of dal water.
Here’s appe huli recipe
Raw Mango – 1 full mango
Green Chilies – 1 or 2 nos
Cooked toor dal water – 1 cup(You can use masoor dal water too)
Cooked dal – 1 tbspn
Jaggery – 1 tspn
Salt to taste
Oil – 1 tbspn
Mustard seeds – 1 tspn
Curry leaves – 1 sprig
Dried red chilies – 2-3 nos
Asafoetida – generous pinch
Water as required
Black pepper corns – 1 tbspn
Cumin seeds -1 tspn
Garlic pods – 6-7 nos with skin
Chopped coriander leaves for garnish
1. Wash mangoes and chop them roughly along with skin. Cook them in water along with slit green chilies. Once mangoes are cooked, remove from stove and wait till it cools down. Do not discard the water in which mangoes were cooked.
2. Squeeze the flesh of the mangoes and discard the skin. Grind it with green chili into smooth paste.
3. Transfer it to the container. Add water in which mangoes were cooked, dal water along with dal and mix all together until well combined and no lumps are left. Add salt mix well.
4. In a mortar pestle add garlic cloves, pepper corns, cumin seeds and crush them all until they form a coarse paste. Keep aside.
5. Heat oil in a pan, add mustard, Astofedia, garlic-pepper paste, dried red chili and curry leaves.
6. Pour the mango juice mix and bring it to boil.
7. To boiling rasam add powdered jaggery and mix well. Switch off the flame, garnish with chopped coriander leaves.
8. Appe Huli is ready to eat and drink.
I served it hot with piping hot steamed rice and papad… BLISS is the word!