Raw mango drink or appekayi saru recipe explained with step by step pictures and quick video.
The recipe post shares the easy way of raw mango drink or appekayi saru. This is the recipe which is followed by chefs or aduge battru from western Ghats of Karnataka.
In karnataka this is not served with rice however it is served as drink during the main course.
Benefits of raw mango drink
It acts as appetizer and aids in digestion. Raw mangoes are rich in Vitamin C and this prevents many infections. This recipe is vegan and glutenfree with no use of any dairy products.
This is quite addictive drink as well!!! As the saying goes like drink appekayi saru and have a good nap. This is a good summer cooler.
Easy and quick to make!!!!
This recipe comes in handy on a lazy day when you want to have a good aromatic mouth-watering thirst-quenching drink.
Raw mango drink or appekayi saru is instant and quick recipe with very few ingredients prepared in 20 minutes starting from chopping to seasoning.
This is a spicy healthy beverage served in most parts of western Ghats of Karnataka. Raw mango drink is tangy, spicy, and sweet to taste. It is a vegan summer cooler made from unripe or raw mangoes.
Raw mangoes are available during summers in India. So, this a must recipe in my kitchen during summer season.
This drink is a must during functions, and this happens to be our family favourite too. Raw mangoes are cooked and seasoned with basic Indian spices.
Recipe is quite simple and can be relished during the summers with the flavours of mango. More the tanginess and aroma of mangoes, better for this kind of drinks.
Something very much like this called aam panna is prepared during summers in North India.
To give a complete insight into the recipe of raw mango drink I have divided the post into few headings.
Kindly go through every detail mentioned below to get a perfect raw mango drink and enjoy the same by preparing in your kitchen, HAPPY COOKING!!!!
- Let us see how this drink got the name appekayi saru.
- Difference between appekayi saru or aam panna.
- What raw mangoes are used in this drink?
- Methods of preparing the raw mango stock
- Which chilies are added to spice the mango drink?
- Sweeteners used in raw mango drink
- Which oil is used in seasoning the raw mango drink?
- Variations in raw mango drink
- Storing this drink
- Serving raw mango drink
- Don’ts while preparing this drink
- Detailed recipe of raw mango drink
Video on how to make raw mango drink or appekayi saru is included in recipe card. If you enjoy this video and want to be the first to be notified when I post a new video recipe. Click here, then subscribe, press the bell icon to my Youtube channel to get the notification.
Let us see how this drink got the name appekayi saru.
Appe mavinakayi is a variety of raw mango found mainly in different taluks of malnad regions or western Ghats and coastal regions of Karnataka. The whole mangoes when immature is used in preparing pickle called as appemidi uppinakayi
In recent times, research has shown that these mango varieties are becoming endangered and their availability in the local market is reduced to large extent.
These unripe raw mangoes attain the size and are used in appekayi saru or raw mango drink.
These mangoes are intensively aromatic pungent and sour to taste. This distinct aroma is the key flavour for saru and pickle.
Difference between appekayi saru or aam panna.
Aam panna and appekayi saru is very much similar with common main ingredient being raw mangoes. Powdered spices are used to prepare aam panna.
However, in appekayi saru coconut oil and whole spices are used. Seasoning is done to enhance the flavour and aroma of this raw mango drink.
Let us see in the next section what variety of raw mangoes I have used in this recipe
What raw mangoes are used in this drink?
First step in this recipe is to check the freshness of raw mangoes. Always use firm unripe and perfectly pest free raw mangoes.
As the name suggests appekayi mavinakayi is used traditionally. Since these are not available everywhere, any raw mango can be used except long totapuri mango variety.
Raw mangoes should be sour to taste and lightly aromatic. This makes a perfect ingredient to raw mango drink. The mangoes should be completely raw or unripe.
The colour of the raw mango drink depends on the variety of raw mangoes and the type of chilies used in the recipe.
If the mangoes are half ripe, the sour taste of raw mango reduces, and it taste more sweetish.
If fibrous raw mangoes are used, you can strain the paste before seasoning the drink.
Methods of preparing the raw mango stock
There are two ways of preparing raw mango stock or paste.
First method is by cooking the raw mangoes with water and salt. Salt acts as a preservative to increase the shelf life of the stock.
Raw mangoes can be steamed, pressure cooked or boiled in water.
After they cool down, whole raw mangoes can be stored in glass bottles as it is in salted water. These are called as brined raw mangoes.
These brined mangoes stay good for 3 to 4 months. When required, pulp can be removed from these brined mangoes and used to prepare appekayi saru or raw mango drink.
The other method is after cooking the raw mangoes, they become soft and outer skin is pale green in colour.
Pulp can be removed or squeezed out into a glass bottle. Stock of raw mango concentrate can be stored for approximately one year or more.
This is used in preparing appekayi saru or raw mango drink. This stock concentrate can be easily scaled up to by taking a greater number of raw mangoes and salt.
Which chilies are added to spice the mango drink?
Raw mango drink is spicy, sweet, tangy to taste. The spiciness can be adjusted as per taste preference.
The spice level is adjusted as per the sourness of raw mango. Either green chilies or red chilies can be used to spice up the drink.
The spice level should not overpower the sourness or tanginess of the raw mangoes.
Byadgi red chilies are used in this recipe which are mild in hotness. If birds eye chili is available in your pantry, then add this and I am sure you will love the flavours.
Sweeteners used in raw mango drink
Sugar or jaggery powder, any of these can be used to prepare raw mango drink.
In this recipe, I have used jaggery powder to enrich the earthy flavour and health quotient of the recipe. Adjust the sweetness as per the taste preference and sourness of the raw mangoes.
Which oil is used in seasoning the raw mango drink?
This recipe calls for coconut oil, the authentic recipes from malnad regions of Karnataka use coconut oil in most of the cooking. This recipe is no different.
Coconut oil gives the authentic taste to appekayi saru. If you are not comfortable with coconut oil, then any refined oil can be used in seasoning the drink.
Variations in raw mango drink
Variations in any traditional recipe is always seen. I usually tweak slightly as per my pantry ingredients.
Since we do not get appekayi in Bangalore, I have used an aromatic raw mango from local famers market.
The other variation is using red chilies for seasoning. This makes the colour of drink slightly towards cream white.
The next variant of this raw mango drink is you can use half cup of coconut milk for one litre of this raw mango drink. This gives nice aroma of coconut along with raw mangoes to the drink.
This drink can be served either chilled, hot, or warm. If you wish to serve them chilled add few ice cubes before serving.
To serve raw mango drink hot or warm, heat the mixture after adding the seasoning. Serve and enjoy.
Storing this drink
Raw mango drink or appekayi saru with seasoning can be stored for a day at room temperature.
However, if you plan to store the raw mango concentrate, then store them in glass bottle under refrigeration or room temperature.
Serving raw mango drink
Raw mango drink or appekayi saru is usually served as drink and not served with any rice dish.
Since this is a perfect appetizer, it is served in functions as well with an elaborate meal variety. This aids in improving the digestion.
In our house, we serve this as a drink before food or with the main course. I can guarantee you a family of four can finish off one litre of raw mango drink at one go. So is the power of this raw mango drink!!!
Don’ts while preparing this drink
Do not add lemon juice to the drink to enhance the sourness. If you do not find raw mangoes with more sourness, adjust the sweetness, salt, and chilies as per the sourness of raw mangoes. Lemon juice always changes the taste and aroma of the dish.
Do not use half ripe mangoes or ripe mangoes in this recipe. This will completely change the authentic rustic flavours of the drink.
Do not add mint leaves or coriander leaves as usually added to aam panna. This changes the flavour of raw mangoes.
Detailed recipe of raw mango drink
In this section, let us see a detailed recipe of how to make the aromatic raw mango drink or appekayi saru.
Here I am giving the recipe of pressure cooker method of preparing the stock concentrate and later seasoning the drink.
I have given the method under two subheadings. Kindly read the entire text to get a perfect overview of the recipe of raw mango drink.
Cooking the raw mangoes
Wash the raw mangoes and clean them. Peel the raw mango skin or it can be retained as well. Chop them into medium pieces.
Pressure cook the chunks of raw mangoes with little jaggery as per sourness of raw mangoes.
Add little salt as well to the raw mangoes. Add little water while pressure cooking, and this prevents the burning at bottom of pressure cooker.
After pressure has settled down, remove the pressure cooker lid, and cool the soft cooked raw mangoes.
Do not discard the water, use this water to make the paste or while preparing the drink.
Make a fine paste of this cooked raw mango pieces using a mixer.
Keep this paste aside for further use. This is the stock raw mango concentrate. This can be stored.
Here I am not storing the stock raw mango concentrate. If you want to stock the concentrate, please make in bulk, and do not add jaggery while pressure cooking. Cool this mixture and store it.
Seasoning the raw mango drink
Heat small pan or tadka pan on medium flame. Next add coconut oil. When oil gets heated up, add mustard seeds, saute well.
Next add cumin to the same pan, fry well on medium heat.
Add curry leaves and red byadgi chilies and fry well until they become crisp. This crispiness is particularly important in the next step.
At last add asafoetida, mix well, and switch off the heat.
The seasoning is ready, cool this mixture for some time or cool until you can handle the heat with your bare fingers.
Take a vessel, add raw mango paste concentrate. Pour the seasoning on this.
Crush the seasoning with the fingertips so that they get powdered very well. This should be done with fingers to ensure proper crushing of the seasoning.
The crushed seasoning should blend well with the cooked raw mango paste. Please refer to the video to exactly see how it is done.
Next step is to add required amount of water. Add one litre of water to this and adjust salt, jaggery as per your taste preference.
In this step you can adjust amount of water, salt and jaggery to get perfect blend of spices and taste.
The quantity of water is individual preferences, if you prefer to have a strong flavoured raw mango drink then reduce the quantity of water.
If you want the drink to be chilled, then add few ice cubes and serve. Raw mango drink is ready to be served.
Below is the link to the basic Indian spices, mixer grinder I have used in this recipe and I highly recommend them
If you are looking for more mango recipes on blog, then click below
Raw Mango Drink or Appekayi Saru
- Raw mango (deskinned pieces) – 1 cup
- Jaggery – 2 to 3 tbsp
- Salt as per taste
- Water as required
- For seasoning:
- Coconut oil – 1 tsp
- Mustard seeds – ¼ tsp
- Cumin or jeera- ¼ tsp
- Curry leaves – 8 to 10 nos.
- Red chilies – 2 nos
- Asafoetida or hing – ¼ tsp
- Wash the raw mangoes and clean them. Peel the raw mango skin or skin can be retained as well. Chop them into medium sized pieces.
- Pressure cook the chunks of raw mangoes with little jaggery, salt and water.
- After pressure has settled down, remove the pressure cooker lid, and cool the soft cooked raw mangoes. Do not discard the water, use this water while grinding.
- Make a fine paste of this cooked raw mango pieces using a mixer or blender. Keep this paste aside for further use. This is the stock raw mango concentrate.
- Seasoning the raw mango drink
- Heat small pan or tadka pan on medium flame. Next add coconut oil, add mustard seeds, saute well.
- Next add cumin to the same pan, fry well on medium heat. Add curry leaves and red byadgi chilies and fry well until they become crisp. This crispiness is particularly important in the next step.
- Add asafoetida, mix well, switch off.
- The seasoning is ready, cool this mixture for some time or cool until you can handle the heat with your bare fingers.
- Take a vessel, add raw mango paste concentrate. Pour the seasoning on this.
- Crush the seasoning with the fingertips so that they get powdered very well. This should be done with fingers to ensure proper crushing of the seasoning.
- The crushed seasoning should blend well with the cooked raw mango paste.
- Next add required amount of water. Approximately litre of water to this and adjust salt, jaggery as per your taste preference. In this step you can adjust amount of water, salt and jaggery to get perfect blend of spices and taste.
- The quantity of water is individual preferences, if you prefer to have a strong flavoured raw mango drink then reduce the quantity of water.
- If you want the drink to be chilled, then add few ice cubes and serve. Refreshing raw mango drink is ready to be served.