Raw mango Rasam – Mangai rasam

After nearly 10 months I went for grocery shopping. I was feeling happy and at the same time different .Wearing mask and being cautious of not to touch everything has made my shopping not the same as before. Thank God for the situation getting better than the last 10 months.

I found some fresh raw mangoes while shopping last Friday. They were so attractive. I thought of some pickles out of it. Then I thought of making some other recipes with it so that I can post it in the blog. Then I had options like rasam, chammanthi(chutney), dal or sambar. As the climate is cold, I choose rasam as it could be the perfect one to go with this winter.

I made this rasam, beans stir fry and raw banana fry for lunch. Having this hot raw mango rasam with hot rice is so heavenly in taste at this climate.

Let’s see how to cook it.

Also, check the other rasam recipes.

Pepper rasam

Lemon rasam

Garlic rasam

Paruppu rasam

Instant rasam

Preparation Time : 15 mins

Cooking Time : 10 mins

Serves : 4

INGREDIENTS REQUIRED

Gingelly oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Asafoetida – 1/4 ttsp

Turmeric powder – 1/2 tsp

salt to taste

water

Coriander leaves – a few (chopped)

Curry leaves – a few

To pressure cook

Toor dal – 1/3 cup

Raw mango – 200g

Water

For Grinding

Garlic – 10 pods

Green chillies – 4

Curry leaves – a few

Peppercorns – 3/4 tbsp

Cumin seeds – 1/2 tbsp

METHOD

1.Soak toor dal for about 15 minutes in enough amount of water.Then drain the water and add it to a pressure cooker. Peel the skin of raw mango, remove the seed and chop them roughly. Add the chopped raw mangoes into the pressure cooker along with water. Cook for 3 whistles or until the dal and raw mango gets cooked and mashy. When the pressure is released, open the lid.Mash them well.

2. In a blender, add curry leaves, garlic, green chillies, pepper corns and cumin seeds. Crush them coarsely.

3. Heat oil in a pan or pot. Add mustard seeds. Let them splutter. Then add the coarsely ground masala, curry leaves, dried red chilli pieces, asafoetida and turmeric powder. Saute them well in oil. Add the cooked and mashed dal, raw mango into it along with 2 cups of water. Mix well and add salt as required. Add coriander leaves and bring it to boil. Then switch off the flame.

Raw mango rasam is ready.

Serve hot with Rice.

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