Raw Mango Rasam

 Raw Mango Rasam Recipe

Manga Rasam Recipe is a delicious tangy rasam made from green mangoes and combined with fresh spice powders and coriander leaves. It makes an excellent side dish with hot steamed rice and fries. Mango Rasam Recipe is a delicious, sweet and spicy recipe made from mango. This is a twist on the traditional rasam recipe.

This is a perfect recipe for summer. Mango rasam has the perfect balance of sweet, spicy and sour flavours, best served hot, it is a great addition to rice and curry or even as a soup or palate cleanser.

    Required Things for Raw Mango Rasam:

    • 1 mango (raw)
    • 1/2 cup of water
    • 1/4 cup arhar dal (split tour dal / Lentils), cooked
    • 1 tablespoon ghee
    • 1/2 teaspoon mustard seeds (rai/mustard)
    • 1 tsp Cumin (Jeera)
    • 1 sprig of curry leaves
    • 2 green chillies, grated
    • Asafoetida (Hing) , a pinch
    • 1 inch ginger, finely chopped
    • 1 tomato, diced
    • 1 tsp cumin powder (Jeera)
    • 1 teaspoon lemon juice
    • 1/2 teaspoon black pepper powder, freshly ground
    • 1 tsp turmeric powder (haldi)
    • 1 1/2 tsp coriander powder (daniya)
    • 1 teaspoon jaggery
    • Salt, to taste
    • 5 sprigs Coriander (Thania) leaves, finely chopped.

     



    Raw Mango Rasam Recipe

    1. To start the mango rasam recipe, first wash the mango, cut the stem and put the whole mango in a pressure cooker with 1/2 cup of water. Cover the cooker with a lid. 

    2. Pressure cook for 5 to 6 whistles and allow the pressure to release naturally.

    3. Once the pressure is released and the mangoes cool, squeeze the pulp and discard the stone and skins. Add the mango pulp to a mixer grinder along with half a cup of water to make a smooth mango puree. Keep aside.

    4. Boil dal in 1 cup of water for 5 to 6 whistles and allow the pressure to release naturally. Once the pressure is released, mash the dal to a smooth paste and keep aside.

     5. Next, add ghee to a pan. When the ghee is hot, add mustard and cumin and let it splutter.

     6. When the seeds splutter, add the rice, curry leaves, green chillies and ginger and saute for a few seconds.

    7. Add mango pulp, tomatoes, lemon juice, pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well.

    8. Add about 2 cups of water to adjust the consistency of the rasam. Bring the mango rasa to a rapid boil for about 10 minutes, then turn off the heat until foam begins to form around the edges.

    9. Add finely chopped coriander leaves and stir, transfer the mango rasam in a mixing bowl and serve hot.

     

    Serve mango rasam recipe with steamed rice, beetroot fritters and leafy vadam as a weekday meal.


    You can also the variant recipes of Rasam:


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