Raw Mango Rasam

Spicy tangy and slightly sweetish, this Raw Mango Rasam.. is an absolute delight to your taste buds. Call it a rasam and empty it into a bowl of steaming hot rice or have it just like a drink………

I got these mangoes from my Mom’s…….unfortunately due to heavy rains a lot of raw mangoes fell off the tree and now I have so many raw mangoes and was wondering what new recipes I could make with them.

I had this raw Mango Rasam for the first time at a housewarming ceremony of a fried and ever since, I have been wanting to try this out. After a couple of trial and errors I have the final recipe.

The taste of this Raw Mango Rasam is something everybody will crave for. It is spicy, tangy and slightly sweetish.

Making this Raw Mango Rasam is very simple , just boil the raw mangoes along with green chily and then make a pulp of it. Add jaggery , salt , green chilies as per taste, bring this to a boil and pour tempering over it. You are done. A delicious and tangy Raw Mango Rasam is ready to serve.

So, if you are looking to make a new recipe using Raw Mangoes this summer, do give this recipe a try.

Raw Mango Rasam

Recipe by TinaCourse: DrinksCuisine: IndianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Spicy, tangy and sweetish Raw Mango Rasam is made with raw mango pulp and tempered with seasoning which can be enjoyed with rice or just as a drink!

Ingredients

• For the rasam

• 1 raw mango

• 2-3 green chillies

• 1 tbsp jaggery

• salt to taste

• 1.5 – 2 cups water

• 1 tbsp coriander leaves, for garnishing

• For the tempering

• 1 tbsp oil

• 1tsp mustard

• 1/2 tsp jeera

• 2 strings curry leaf

• a pinch of hing

• 1/2 tsp turmeric

Directions

• Peel and cut the mango into slices or cubes and cook in the pressure cooker along with 1 green chilly and a cup of water for 2-3 whistles.
• Once it is cooked it becomes soft. Now make a puree of it in the blender.
• Add the pulp into a pan or the vessel you will be cooking in, along with 1-2 cups of water, you can also use the water from the blender.
• Add 1-2 slit green chilly and let it come to a boil.
• Then add salt and jaggery, the quantity depends on how sour the mango is. Basically just keep tasting and adjusting the amount of salt and jaggery. Add more water if required until it comes to a desired consistency. Bring this to a boil.
• Now prepare the tempering by heating oil in a small kadai. Add mustard and once it starts to splutter add jeera and curry leaves. Turn off the flame and add hing and turmeric.
• Add this tempering to the rasam and switch off the flame. Garnish with coriander leaves
• Serve this Raw Mango Rasam with hot steamed rice or have it like a drink. Enjoy!!

Notes

• In the recipe I have mentioned about 2 cups of water. However you can add more depending on your desired consistency.
• The quantity of salt and jaggery will depend on how sour the mango is.
• You can increase the number of green chilies according to your taste.