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Appe Huli | Maangai Rasam

Jyothi Rajesh
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Appe Huli | Maangai Rasam RECIPE

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. In some regions rasam is even served as an appetizer. 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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Simmering
  • Soups

Ingredients Serving: 4

  1. Raw mango – 1 full mango
  2. Green Chilies – 1 or 2 nos
  3. Cooked toor dal water – 1 cup (You can use masoor dal water too)
  4. Cooked dal – 1 tbsp
  5. jaggery – 1 tsp
  6. salt to taste
  7. oil – 1 tbsp
  8. Mustard seeds – 1 tsp
  9. Curry leaves – 1 sprig
  10. Dried red chilies – 2-3 nos
  11. asafoetida – generous pinch
  12. water as required
  13. Black pepper corns – 1 tbsp
  14. cumin seeds - 1 tsp
  15. garlic pods – 6-7 nos with skin
  16. Chopped coriander leaves for garnish


  1. Wash mangoes and chop them roughly along with the 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 the mangoes were cooked.
  2. 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.
  3. In a mortar pestle add garlic cloves, pepper corns, cumin seeds and crush them all until they form a coarse paste. Keep aside.
  4. Heat oil in a pan, add mustard,asafoetida, garlic-pepper paste, dried red chilli and curry leaves. Pour the mango juice mix and bring it to boil.
  5. To the boiling rasam add powdered jaggery and mix well. Switch off the flame, garnish with chopped coriander leaves.
  6. Appe Huli is ready to eat and drink. I served it hot with piping hot steamed rice and papad…

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Nandhu Krishnan
Nandhu Krishnan   Oct-18-2016

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