Raw Mango Rasam recipe with step by step photos and short video. Spicy tangy and mild sweetish, this Mango Rasam is an absolute delight to your taste buds. Rasam is a popular South Indian dish spicy , sweet and sour in taste similar to stock in texture but with a tempering on it.
Rasam is mainly made with tomatoes and tamarind which gives that sour taste. But this Raw Mango Rasam is unique with its own flavors and sourness.
This delicious and refreshing curry is made from tangy raw mangoes and is very popular in South India . During summer , mango being easily available in all farms and local markets , one must definitely try this delicious Rasam.
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About this recipe
South Indian Meals are incomplete without rasam . Rasam is served along with steamed hot rice or just served after the South Indian main course to gulp .Because rasam aids in digestion of food .
Making of Mango Rasam is very simple , boil wild raw mangoes that are sour in taste and then mash the pulp well, discard skin and seed. Add jaggery , salt , green chilies as per taste and good amount of Asafoetidia , bring to a boil and pour tempering over it. You are done, a delicious and refreshing Mango Rasam is ready to serve.
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Variations to this recipe
- You can also use Rasam Powder for a different taste in this particular recipe
- Add 3-4 tablespoon of cooked dal , to make rasam bit thicker. If dal is added then it is called as "thili saaru " in Kannada which is contrary to thick Sambhar .
Whenever I sip on this rasam , I could feel all my sense organs getting charged . That is the love I carry for this delicious rasam. If you like tang t aste just as I , then this recipe is for you. Sip on this hot rasam to enjoy the magic it creates within you.
If you are looking for authentic South Indian recipes , here are few picked recipes just to treat your taste buds.
Step by step directions to make Raw Mango Rasam:
Make few cuts on raw mango lengthwise , it helps to peel the skin easily .
In a pressure cooker add raw mango and 3.5 to 4 cups of water. 
Pressure cook for 1 whistle and release pressure manually. Alternatively, you can cook in an open pan till mango skin starts to peel.
Once it cools down,
peel the mango skin and squeeze in the pulp and juice to fall inside the cooker pan. Also, with a spoon scrape mango pulp from seed completely and discard skin and seed.
Now add slit green chilli, curry leaves, salt, jaggery and asafoetida.
With the help of a masher, mash pulp if any. This is an optional step, if there are no bits of pulp then you can skip this step.
Bring this to one boil. Now taste and adjust salt and jaggery if required, it depends on the sourness of raw mango.
For seasoning, heat 1 tablespoon oil in a seasoning pan, add ¼ teaspoon of mustard seeds and jeera seeds . Once it crackles, add curry leaves and dry red chillies.
Pour seasoning over the prepared rasam and cook for 2 minutes .
Turn off the stove , add chopped coriander leaves , stir well and serve.
Serve rasam along with white rice or just as soup after main meals. That is how it is eaten 😊
Recipe Card
Raw Mango Rasam
Ingredients
- 2 Raw Mango
- 3.5 - 4 Cups Water
- 4 Green Chillies Slit
- 1 Sprig Curry leaves
- 2 teaspoon Salt or as required
- 2 tablespoon Jaggery powder
- ½ teaspoon Asafoetida
- 2 tablespoon Fresh Coriander leaves chopped
For Tempering
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Jeera / Cumin Seeds
- 2 Sprigs Curry leaves
- 2 Dry Red Chillies ,broken - broken
Instructions
- Make few cuts on raw mango lengthwise.
- In a pressure cooker add raw mango and 3.5 to 4 cups of water.
- Pressure cook for 1 whistle and release pressure manually. Alternatively, you can cook in an open pan till mango skin starts to peel.
- Once it cools down, peel the mango skin and squeeze in the pulp and juice to fall inside the cooker pan. Also, with a spoon scrape mango pulp from seed completely.
- Now add slit green chilli, curry leaves, salt, jaggery and asafoetida.
- With the help of a masher, mash pulp if any. This is an optional step, if there are no bits of pulp then you can skip this step.
- Bring this to one boil. Now taste and adjust salt and jaggery if required, it depends on the sourness of raw mango.
- For seasoning, heat 1 tablespoon oil in a seasoning pan, add ¼ teaspoon of mustard seeds and jeera seeds . Once it crackles, add curry leaves and dry red chillies.
- Pour seasoning over the prepared rasam and cook for 2 minutes .
- Turn off the stove , add chopped coriander leaves , stir well and serve.
- Serve rasam along with white rice or just as soup after main meals. That is how it is eaten 😊
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