Ambyache Saar (Mango Broth) | How to make Ambyache Saar (Mango Broth)

0 reviews
Rate It!
BySonal Sardesai
Created on 15th May 2017
  • Ambyache Saar (Mango Broth), How to make Ambyache Saar (Mango Broth)
Ambyache Saar (Mango Broth)by Sonal Sardesai
  • Ambyache Saar (Mango Broth) | How to make Ambyache Saar (Mango Broth) (1 likes)

  • 0 reviews
    Rate It!
  • By Sonal Sardesai
    Created on 15th May 2017

About Ambyache Saar (Mango Broth)

This is a refreshing, light and easy summer special recipe during the hot,muggy days when one craves for soothing and simple food. It is a traditional Maharashtrian dish which my maternal grandmother used to make and I have learnt this recipe from my mother. It can be paired with a regular roti-sabzi--rice meal or just paired with mushy rice. One normally uses raw mangoes for this recipe but i have used both raw and ripe mangoes for a delicious outcome. This saar / broth can be served hot, chilled or at room temperature, tastes great anyhow.

Ambyache Saar (Mango Broth), a marvellous creation to spice up your day. Ambyache Saar (Mango Broth) is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingAmbyache Saar (Mango Broth) is just too tempting. This amazing recipe is provided by Sonal Sardesai. Be it kids or adults, no one can get away from this delicious dish. How to make Ambyache Saar (Mango Broth) is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Ambyache Saar (Mango Broth)by Sonal Sardesai. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Ambyache Saar (Mango Broth) is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time5mins
  • Cook Time10mins
  • Serves4People
Ambyache Saar (Mango Broth)

Ingredients to make Ambyache Saar (Mango Broth)

  • Raw Mangoes - 2, medium size
  • Ripe Mangoes - 2, medium size
  • Clarified Butter / Ghee - 1 tablespoon
  • Cumin Seeds / Zeera - 1 teaspoon
  • Asafoetida / Hing Powder - 1 /4 teaspoon
  • Green Chilies,Slit - 2-3
  • Curry Leaves- 4-5
  • Jaggery / Sugar - 11/2 tablespoon
  • Salt - to taste
  • Fresh Coriander Leaves - 1 tablespoon
  • Grated Fresh Coconut (optional) - 1 tablespoon
  • Water - 3 -4 Cups

How to make Ambyache Saar (Mango Broth)

  1. Wash all the mangoes, green chilies and the fresh coriander leaves separately. Take both varieties of mangoes and slice them neatly.
  2. We only need to use the fleshy seed or the 'koy' as we call it in Marathi, the rest of the flesh of the raw mangoes can be used to make pickle, panna or chutney and the ripe mango flesh can be just eaten by itself or used for salad,shakes or other desserts.
  3. In a non stick pan / kadhai, heat the ghee. Add the cumin seeds, asafoetida, curry leaves and the green chilies.
  4. As these are start to sizzle, add the 4 mango seeds. Stir and mix gently with the sizzling ingredients in the pan.
  5. Now add the water (first add 3 cups and later you could add another cup depending on the desired thin /light consistency you want for your saar/broth) , the jaggery / sugar and the salt and cover and simmer for about 7-8 minutes on slow heat after the first boil.
  6. Once the fleshy seeds are soft and cooked take the pan off heat.
  7. Transfer to a serving bowl and garnish with chopped fresh coriander leaves and the grated fresh coconut. Serve with a regular roti-sabzi-rice meal.
My Tip: You can add a few strands of saffron (pre soaked in a little warm water for 5 minutes) for added flavour while boiling.

Reviews for Ambyache Saar (Mango Broth) (0)