Mavina kayi saaru

Ingredients 

Mavina kayi( raw mango)—1 

Green chilli—1 small ( or take 1/2)

Jaggery powder ( Bella//gud)—4 tablespoon or more to your choice 

Salt —to taste

Water— 5 to 6 cups

For seasoning (oggarane)

Oil or ghee- 1 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Menthya kaalu (methi dana//fenugreek seeds)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Curry leaves (karibevu//kadipatta )—few

Method 

Wash the mavina kayi and pressure cook for 2 whistles along with green chilli,adding sufficient water.

Once the pressure reduces open the lid and let it cool.

Peel the skin and keep the water that’s used for cooking ,we can add  this water to saaru.

Now scrape the pulp and mash them or grind in a mixer grinder jar to smooth paste.

Extract the juice by squeezing the pulps too.

Transfer the ground paste back to the cooker add salt ,jaggery powder ,karibevu and sufficient water.

Mix and bring it to boil.

Switch off the stove 

Usually this saaru will be watery.

Now prepare for seasoning

Heat ghee in a laddle,once hot add sasive,jeera,when it crackles add menthya seeds and hing.

When done pour over saaru.

Mix well.

Serve mavina kayi saaru with hot cooked rice with a ghee.

Or you can drink like soup.

This is a traditional malnaadu recipe