Green Mango Saar (Raw Mango Curry with Coconut Milk)

Saar is a thin, spicy vegetable broth flavored with coconut and curry leaves. The combination of saar with steamed rice is one of the most basic and comforting Indian meals. I’ve made tomato saar several times in the past, but the idea of using raw mangoes came to me while I was flipping through some old cookbooks. This dish isn’t one I’d heard of or eaten before, but in my head it seemed like it would work. I boiled a few green mangoes, extracted the pulp and used that as the base for the saar. I tried to keep things as simple as I could, because summer cooking should be that way (and because I do not like to over-complicate my Sundays). I was thrilled when it turned out just as I had envisioned it - velvety, aromatic with a delicate balance of sour, sweet and spicy flavors. If I’ve convinced any of you to try it, I would love to get your feedback. 

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Recipe

Green Mango Saar

(Serves 4)

Ingredients

1 tsp oil
1/2 tsp cumin seeds (zeera)
2 green chillies, split lengthwise
A large pinch of asafetida (hing)
1/4 tsp turmeric powder (haldi) 
200 gms green mango pulp (extracted after boiling green mangoes) 
2 tbsp coconut milk powder (I used Maggi coconut milk powder) 
1 tbsp fresh mint leaves 
2 1/2 cups water
2 tbsp jaggery powder
1 level tsp salt (or to taste)

For Tempering -
1 tsp oil/ghee 
1/4 tsp mustard seeds (rai)
8-10 fresh curry leaves
1 tbsp chopped cilantro, to garnish 

Method

In a small pan, heat a teaspoon of oil and lightly fry the cumin seeds, green chillies, asafetida and turmeric.

Add to a blender along with the mango pulp, coconut powder, mint leaves, water, jaggery and salt. Blend until smooth, then transfer to a pan over medium heat. Bring to a gentle boil, then simmer for a couple of minutes.

Meanwhile, prepare the tempering by heating a teaspoon of oil/ghee. Add the mustard seeds, when they splutter, add the curry leaves and pour it over the hot saar. Stir in the chopped cilantro, simmer for another minute, then turn off the heat.

Serve hot or cold and enjoy! (Please refer to the NOTES in the next comment before making the saar)

Notes:
Boil the raw mangoes until they change color and are cooked through. Drain and cool. Peel and extract the pulp, discarding the pits. You can do this a day ahead - just store the pulp in an airtight container in the refrigerator.

Before using, lightly crush the curry leaves with your fingers to release extra flavor.

The most important aspect here is to achieve the balance of sweet, salty, spicy and tangy flavors. This will vary upon the sourness of the mangoes, so use the recipe as a guide and feel free to adjust the quantities of salt, green chillies and jaggery as needed. Let your tastebuds be your guide.