With mangoes aplenty around me, making Raw Mango Rasam or Mavinakayi Saaru turned out to be not only interesting but also soul-refreshing. Savour it soon! Here is how to make it.
Rasam, one of my favourites to sip during chilled winter nights and slightly cold monsoon evenings.
This popular South Indian dish, Rasam means “juice” in Tamil.
However, in layman terms, Rasam refers to a spicy soup made using tamarind or tomato juice.
This South Indian delicacy is usually served along with steamed rice or as a drink or soup as well.
This tamarind or tomato juice is then tempered with curry leaves, mustard seeds, dry red chillies and hing that lends an inviting flavour to the rasam.
Usually, I prepare Tomato Rasam at home, but this time in summers I wanted to give it an interesting twist.
And as it was summer, fresh raw mangoes were available in the local market, I thought of preparing Raw Mango Rasam instead of Tomato Rasam.
So, if you are looking to make a new recipe using Raw Mangoes this summer, do give this South Indian recipe a try.
What is Mango Rasam?
It is a popular South Indian dish that is made in almost every household.
It is also called as Mavinakayi Saaru or Mangai Rasam, which has a deliciously tangy and refreshing taste to it.
A special masala, Rasam Powder is used to make this dish, which makes it different from other dishes.
These days, ready-made Rasam Powder is also available in the market, however, I have always cherished the idea of preparing fresh masalas for required dishes at home just as I did for Bisi Bele Bhaat Masala some time back.
By using homemade masala for Mango Rasam, I not only felt satisfied for its quality but I felt good for retaining its authentic taste as well.
Traditionally, Rasam is served along with Steamed Rice and a thoran on the side.
In many regions, Rasam is first cooled and then relished as Chilled Rasam.
Either as a soup or drink, Raw Mango Rasam tastes superb as both the versions are tempting.
What can be used in place of Raw Mango to make this Rasam?
You can use Lemon, Orange, Pineapple, Green Apple and many more such fruits and vegetables to try new and different versions of this delectable Rasam.
Pro Tips by Neha
Add ¼ cup cooked and mashed tuvar dal to thicken the rasam.
You can add 1 teaspoon of rasam powder for enhanced taste.
Add black pepper powder for a spicy kick in the rasam.
Mint and raw mangoes goes well together. Add some fresh mint leaves just before switching off the heat.
Raw Mango Rasam Recipe
- 250 g Raw Mango
- 3 cups Water
- 1-2 Green chilli (Slit into half)
- ¼ teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Jaggery
- 3 teaspoon Oil
- ¼ teaspoon Heeng
- ½ teaspoon Mustard Seeds
- 2-3 Dry red chillies
- 10-12 Curry leaves
- Wash the mangoes and make slits in them using a knife.
- Heat 3 cups of water in a pan.
- Add the mangoes in the pan and cover and cook until softened.
- Remove the pan from heat and let the mangoes and water cool.
- Mash the mangoes using your hands and discard the skin.
- Add green chilli, turmeric powder, salt and jaggery to the mango pulp and bring the mixture to a boil.
- Add more water if required.
- Rasam should be watery in consistency.
- Simmer the rasam for 3-4 minutes.
- Heat oil in a pan.
- Once the oil is hot, add heeng, mustard seeds, dry red chillies and curry leaves and let them splutter for a few seconds.
- Pour the tempering over the rasam.
- Serve rasam hot with steamed rice or as a beverage.