A Taste of Summer, Memory & Home
As summer ripens under the golden sun, memories of childhood return with the scent of wild mangoes wafting through the air — that unmistakable fragrance of forests, rain-soaked soil, and tree-shaded afternoons. In the villages of coastal and Malnad Karnataka, this was the season we waited for all year: a time when nature gifted us wild mangoes — small, golden, fibrous, sweet-tangy delights that needed no market or price tag. They simply fell into our laps, sometimes quite literally.
Back then, there were no store-bought mangoes wrapped in plastic. We kids would run barefoot under the canopy of mango trees, racing each other to grab the ripest ones shaken loose by the wind — sticky fingers, stained clothes, laughter echoing across the fields. Some mangoes were eaten right there, juice dripping down our arms, and the rest were lovingly brought home in the folds of our skirts or in small steel buckets. That’s when Amma or aunts would turn them into something magical — Kaadu Mavina Hannina Saaru.
This saaru isn’t just a dish. It’s a memory, a summer holiday ritual, a warm, tangy-sweet-smoky bowl of home. No coconut, no fancy ingredients — just the earthy sweetness of wild mangoes, the sharpness of basic spices (green chilli or red chilli), and the comfort of garlic and jaggery simmered in harmony. Served over steaming hot rice with a drizzle of ghee and a crunchy fry on the side, it brings back the feeling of sitting cross-legged on the kitchen floor, waiting for that first ladleful.
Today, even when wild mangoes are harder to find, this simple, rustic saaru remains a celebration of nature, nostalgia, and the joy of seasonal cooking — a taste of those long, sunlit childhood summers. I am lucky to have them in my parent's farm even today!
Check out the recipe of wild mango hasi gojju!
Preparation time: 15-20 minutes
Serves: 4
Ingredients:
Wild ripe
mangoes/ sakkare kutti – 6 – 8
Salt – 1.5
tsp
Water – 3-4
glasses, adjust as required
Jaggery –
small orange sized or little more
Green chillis
– 2-3, adjust as required
Coconut oil –
2 tsp
Mustard seeds
– 1 tsp
Dry red
chilli – 1
Curry leaves
– 1 sprig
Method:
- Rinse the wild mangoes thoroughly. Remove the stalk and gently peel off the skin using your fingers.
- Separate the peels and seeds, placing the skins in one bowl and the seeds in another.
- Add a little water to the bowl with the mango skins. Squeeze the peels well to extract all the juice and flavor.
- Discard the squeezed skins and pour the extracted juice into the bowl containing the mango seeds.
- Press and squeeze the mango seeds gently to loosen and release some of the pulp into the juice.
- Add salt, grated jaggery, and a few green chilies (lightly slit) to the mixture.
- Bring everything to a boil and simmer until the mango seeds are well-cooked and the flavors blend beautifully.
- Once done, switch off the heat.
- In a small pan, heat a little coconut oil.
- Add mustard seeds and let them splutter.
- Toss in a few fresh curry leaves and sauté briefly.
- Pour this fragrant seasoning over the hot mango saaru.
- Serve hot with steamed rice, a spoonful of ghee, and a side of stir-fried vegetables.
Notes:
- You can optionally add garlics in the seasoning.
- This saaru also pairs wonderfully with curds for a light, comforting meal.
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