Raw Mango Rasam stands out for its unique tanginess and refreshing flavor. It is a beautiful seasonal twist to the classic South Indian Rasam. The classic rasam dish is known for its comforting warmth and complex layers of spices, is a staple in many households.
Rasam, also called “charu” or “saaru,” is a South Indian soup traditionally prepared with tamarind juice, tomatoes, and a blend of spices. With steamed warm rice and crunchy papadam, it makes a satisfying lunch.
What is Raw Mango Rasam?
Raw mangoes, with their distinct sourness, add a refreshing sharpness to the rasam. It acts a substitute to tomatoes. Packed with vitamin C, raw mango makes it an excellent choice for a healthful meal.
Ingredients you need
Raw Mango - Get tender raw mangoes for the beautiful, greener shade of the rasam. I couldn't find the very tender raw mango, and so the rasam I shared here looked brownish.
Spices - I kept it minimal spice and wanted the taste of raw mango to shine. I used Black mustard seed, dry red chili, coriander powder and asafoetida.
Fresh curry leaves - Most South Indian dishes feels incomplete without fresh curry leaves. If you can't find fresh ones, you can buy dried curry leaves too.
Salt and Sugar - Seasoning is totally based on your taste bud. You have to adjust the amount of sugar or jaggery you add based on the tartness of the raw mango.
Steps to prepare
The steps are very simple and quick. I made this rasam without any lentil, as I personally don't like lentils in rasam. But you can add boiled toor dal to make it more filling.
1- Roast the green mango in open fire until it charred completely.
2- Once done, place it in a bowl and cover it until it cools down completely. This will also soften the green mango.
3- Peel off the charred skin. It should come out easily.
4- Discard the seed and blend the plump with little water.
5- Heat a heavy bottom sauce and add little oil. Add mustard seeds, dry red chili, and asafoetida. Let it sizzle for a few seconds.
6- Pour the puréed green mango pulp, add enough water to thin it out and let it simmer for 5 minutes.
7- Season with salt, sugar, curry leaves and add coriander powder. Let it simmer for 2 minutes. Taste and add more salt or sugar if needed.
8- You can enjoy raw mango rasam as a refreshing drink after your meal. Or enjoy with rice and papad.
Raw mango rasam isn’t just a treat for your taste buds; it’s also beneficial for your health. The raw mango provides a good dose of vitamin C, which boosts immunity. This is a delightful variation of the traditional rasam, offering a tangy twist that’s perfect for both warm and cool days.
FAQs
Select a firm, unripe mango with green skin. The mango should be sour to add the characteristic tanginess to the rasam. Avoid overripe or sweet mangoes as they won’t provide the desired flavor.
Raw mango rasam can be mildly to moderately spicy, depending on the amount of green chilies and rasam powder used. You can adjust the spice level according to your preference.
Yes, you can adjust the sourness by varying the amount of raw mango used. Start with a smaller amount and add more according to your taste preference. If it becomes too sour, balance it with a bit of jaggery or sugar.
Yes, you can prepare raw mango rasam in advance. It often tastes better the next day as the flavors have more time to meld together. Reheat it gently before serving.
More Raw Mango recipes to try:
Raw Mango Rasam
Ingredients
- 1 Green Mango
- 1 tablespoon Oil
- ¼ teaspoon Black Mustard Seeds
- 2 Dry red chili
- ¼ teaspoon Asafoetida
- 1 teaspoon Coriander Powder
- Roughly 7 fresh curry leaves.
- 1 teaspoon Salt (Please adjust as per your taste bud.)
- 2 tablespoon Sugar (You might need more or less based on how tart the green mangoes are )
Instructions
- Char the green mango in open fire at medium heat. You want it char it all around.
- Then place the charred mango in a bowl and cover the bowl. Leave it aside for 15 minutes to cool down.
- Remove the charred skin. It should come out easily.
- Discard the seeds and blend the pulp with little water.
- In a heavy bottom sauce pan, pour the oil and heat it. Once it's hot, add the black mustard seeds, dry red chilies and asafoetida. Let it sizzle for a few seconds.
- Add the mango purée and stir it around. Add little salt and enough water to thin the consistency. Let it simmer for 5 minutes.
- Sprinkle coriander powder, curry leaves, salt and sugar as per taste. Simmer for 2 minutes.
- Taste for salt and sugar and add more if needed. Enjoy warm raw mango rasam as a digestive drink at the end of a meal or enjoy with rice as a satisfying meal.
