Sarhul Special Aam Jhor
A tangy, lightly spiced raw mango pulp curry prepared for Sarhul, the spring flower festival celebrated by Munda and Oraon tribal communities.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 3 g
- carbs
- 17 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 95 kcal
Instructions
- 1
Boil the chopped raw mango in water with turmeric until soft and mushy.
- 2
Press the boiled mango lightly with the back of a spoon to break up the pulp.
- 3
Heat mustard oil in a separate small pan to make the tadka (sizzled spices).
- 4
Add mustard seeds, fenugreek seeds and dry red chilli. Let them pop and crackle.
- 5
Pour the hot spiced oil over the mashed mango pulp.
- 6
Add jaggery and salt. Stir well and simmer gently for 5 more minutes.
- 7
Taste the dish and stir in more jaggery if you need extra sweetness.
- 8
Serve warm or at room temperature as part of your festive meal.
Chef's tips
Balance the sour raw mango with a light sweetness from jaggery. Change the amounts to match how tart your mangoes are.
Ingredient substitutions
- jaggery → sugar
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Adding too much jaggery, which hides the natural tang of the raw mango.
Serving suggestions
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