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 😊