Appe Huli /Raw Mango Rasam

For those in the United States hope you had a wonderful long Easter weekend. We had a relaxing three days, giving us a break from the hectic and sometimes crazy weekdays. The weather was perfect; not too hot or cold, accompanied with a beautiful sunshine that lifted the spirits up.

 For most part I stayed away from the kitchen; surviving many times on Maggi or takeout food. But on days when I cooked, I made something quick and delicious reminiscent of the carefree days of the past. 

Appe Huli is speciality of the Havyakas residing in the Yellapur, Sirsi, Sagar /Malnad regions of Karnataka. Think of this as a raw mango soup which has the flavour combination of spicy, sweet and sour. Serves well as side dish with plain hot rice, or with spicy pongal. In fact I would not mind eating this as a side dish for Rotis/Cahapathis.

  • 1 Raw Mango
  • 1 tsp urad daal
  • ½ tsp mustard seeds
  • 1-2 dry red chilies (broken into pieces)
  • 1-2 green chillies (slit)
  • 4-5 curry leaves
  • a pinch of Hing/Asafetida
  • A pinch turmeric powder
  • 1/2 tsp Jaggery (optional)
  • Salt to taste
  • 1 Tbsp Oil 


  • Wash the mango and chop the raw mango into cubes (along with the skin).
  • In a sauce pan boil some water, add the chopped mango, salt and slit green chillies and continue until it is cooked.
  •  Let this cool. Do not throw the cooked water. Now remove the skin from the cooked mango pieces and mash the flesh well. (Note: I remove the green chillies and pulse it one time in a blender).
  • Transfer this back to the cooked water and over the stove on medium heat. Add little more water turmeric, jaggery salt to bring to rasam consistency and boil.
  • In a separate pan prepare a seasoning. Heat oil then add mustard seeds, urad daal, curry leaves, hing, and dried red chillies.
  • Note: You could use few garlic pods for seasoning instead of the hing. This gives a different flavor to the dish.
  • Add the seasoning to the boiled mango water. Switch off the heat and cover with lid.
  • Serve hot with rice.

Tindora Subzi/ Tendli Upkari/Ivy Gourd Stir Fry

One of the well loved vegetable in our house (just after potatoes) is Ivy Gourd/Tindora. Along with Tindora Rice, Tindora Coconut Curry, this is one dish that I make often when we have Tindora at home.

I keep this very simple by adding only the basic seasonings; no complex curry powders or masala powders etc for this curry. I love it when the flavor of the Tindora shines through and is not masked by complicated ingredients.  Adding onion to this is optional. I add it as onions add moistness to the tindora and also prevents it from sticking to the bottom of the pan while cooking. 

The only time consuming part is the prep work which involves chopping of the Tindora. At times I chop the Tindora the night before while watching TV or while talking to family/ friends. If you can pass off that chore to somebody else like the husband then even better; anything that keeps you off of the long chopping process. 🙂

Serves: 3-4


  • 250 gms /1/4 kg Tindora/ Kundru/Tendli/Ivy Gourds
  • 1 medium onion chopped
  • 1-2 tsp red chilli powder [substitute with green chillies]
  • ½ tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 tsp urad daal
  • 3-4 curry leaves
  • 1 tsp cumin seeds/jeera
  • Oil
  • A pinch asafetida/hing
  • Salt to taste
  • Chopped coriander leaves (garnish)
  • ¼ cup shredded coconut (optional) 


  • Wash the Tindora and remove the tip and the tail end of the vegetable. Chop it into two lengthwise and then further cut them into thin long stips. Note: Some prefer to chop in thin circles and that is fine too.
  • Take a big flat bottom pan; heat about 1 Tbsp of oil. Add mustard seeds and let it splutter.
  • Add the curry leaves, jeera/cumin seeds, asafetida and mix.Add the urad daal and fry until it turns light brown.
  • Add the chopped onions and sauté until it lightly softens. (No need to cook for a long time as it cooks more after the Tindora is added).
  • Add the chopped Tindora/ Ivy gourd and stir until it mixes with the onions and seasoning.
  • Stir in between making sure it does not stick to the bottom.
  • Add salt, turmeric, and red chilli powder and mix well. Sprinkle little water in intervals to avoid sticking to bottom and speeding the cooking process. (Do not add too much water).
  • Add more oil if necessary. Cover with lid and let it cook on simmer, stir in between.
  • Switch off when the Tindora are cooked (has bite to it, but not over cooked)
  • Finally add chopped coriander for garnish and shredded coconut and mix again.
  • Serve hot with rice/rotis.

Chatpata Chutney Sandwich

Sandwiches are tasty snack can be put together in a jiffy and are perfect for lunches, picnics, outings and kids lunchboxes. 

I enjoy eating sandwiches for lunch; they are light yet filling and doesn’t make you feel drowsy. Definitely good if you have one of those long boring Thursday afternoon status meetings that can put you off to sleep 🙁 

I made this on a whim while I was working from home one day. I had the necessary chutneys on hand and felt like eating something ‘Chatpata” (which means ‘sweet, tangy, sour and delicious’ in Hindi). So I added all the different constituents of Chaat onto a bread and made this delicious sandwich.  Now unlike most other sandwiches, this sandwich is a bit difficult to carry to work and tricky to assemble. So you might be limited to eating this at home! 

There are two types of chutneys that I have used for this sandwich. The green chutney made of fresh coriander/cilantro is easy and versatile. It can be used in chaats as condiments for vada pav, samosa, pakodas, khandvi, dhoklas and great for sandwich spreads as well. You can add fresh mint and enhance the flavor even more. In fact, the inspiration for this green chutney comes from Jaya @ DSM who had prepared it during a fun family outing. 

The quintessential component of chaats, tangy and sweet tamarind chutney enhances flavor of any dish. 

If you do not have the time to make it at home, then the chutneys are readily available at the Indian stores. The one’s from Deep are the best in quality as well as taste. 

Recipe Source: Adapted from Jaya @ DSM


Green Coriander Chutney Recipe

  • 2 cup coriander leaves (cleaned & stems removed)
  • 1 garlic clove ( peeled )
  • 1-2 green chilies
  • 2 Tbsp roasted peanuts ( I do not remove the skin)
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • Salt


  • Grind all the ingredients together to a smooth sauce. Transfer to a bowl.
  • You can store this chutney in the fridge for about 4-5 days.

Tamarind Dates Chutney Recipe

This tangy, sweet and sour chutney is a delicious condiment.

Recipe Source: Adapted from Imli ki Chutney


  • 200 gms tamarind (remove seeds)
  • 100 gms dates (pitted)
  • 150 gms jaggery
  • 2 cups water
  • 1 tsp cumin seeds (roast and grind coarsely)
  • 1 tsp salt
  • Red chilli powder as per taste 


  • Heat water in a saucepan and put the tamarind, dates, jaggery and cook on a medium flame till the dates and tamarind become soft. Switch off flame and allow the mixture to cool.
  • Grind the mixture to a smooth sauce. Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
  • Bring the sauce to a boil and switch off the gas. Allow to cool and transfer to a bowl.


  • Slices of white or soft wheat bread (as required)
  • 1 small cucumber (one with less seeds)
  • 1 medium tomato
  • 1 medium potato (boiled, peeled and sliced into rounds)
  • ½ cup cilantro chutney (recipe above)
  • ½ cup tamarind date chutney (recipe above)
  • Salt


  • Remove the edges from the bread.
  • Peel the cucumber and cut the cucumber into thin circles. Cut the tomato into circles.
  • Take 2 slices of bread. Spread 1-2 teaspoon of green chutney evenly on one bread. Arrange 4 slices of cucumber on each end top it off with sliced tomatoes and sliced potato. Sprinkle a pinch of salt over them.
  • Spread a spoonful of tamarind chutney evenly on the other slice of bread. Turn it around and place this on top of the veggies, to make a sandwich. Cut it diagonally.
  • Repeat the procedure for all the bread slices. Serve immediately, else it will get soggy.