Raw Mango Rasam | Mangai Rasam, a very flavorful, Rasam variety, I make during Raw Mango Season. Sometimes, for get-together parties, I love to make this Rasam. This rasam is not only unique but also so yummy and mouth-watering. There are lots of variation we can bring in to this rasam. I like a simple way of making just like the Lemon Rasam I always make.
Once, I tasted this Raw Mango Rasam in my friend’s place who is from Andhra. She made it in totally a different way. She didn’t use any dal, but she has used tamarind, rasam powder and that version also tasted so good. So, as I have told earlier, we can play around with this rasam with any combination and yet its so drooling even to think of this rasam. Also any rasam variety can be served in a cup after a heavy meal which helps in digestion.
You can try other Unique Rasam Varieties
- Nellikai Rasam
- Kollu Rasam | Horsegram Rasam
- Veppam Poo Rasam
- Kandanthipilli Rasam
- Vethalai Rasam | Betel Leaves Rasam
- Pineapple Rasam
- Orange Rasam
- Mint Rasam
- Poondu Rasam | Garlic Rasam
- Poricha Rasam
Raw Mango Rasam | Mangai Rasam
Spicy and Tangy rasam with a dominant flavor of Raw Mango. You can either serve it as an appetizer or serve it with Rice
- 3 Tablespoon Moong Dal
- 1/2 Raw Mango, Sliced
- 1/4 Teaspoon Turmeric Powder
- To taste Salt
- 1 Tablespoon Grated Jaggery
- 2 Tablespoon Chopped Coriander Leaves
- 1 Tomato, Chopped
For Tempering
- 2 Tablespoon Ghee
- 1 Teaspoon Mustard Seeds
- Few Curry Leaves
- 5 Green chili, Slit
- 2" Piece Ginger, Crushed
- 2 Piece Red Chili, Broken
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Take moong dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles.
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Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan
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Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger
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Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir. Add this tempering mixture to the mashed dal and raw mango mixture
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Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil
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Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off. It’s optional.
Method with Step by Step Pictures
- Take moong dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles.
2. Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan
3. Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger. Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir.
4. Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil. Add this tempering mixture to the mashed dal and raw mango mixture
5. Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off. It’s optional.
6. Serve the delicious Rasam with hot steaming rice or serve as a Soup and enjoy this wonderful Rasam
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