Ingredients
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1 Raw Mango(peeled and cut into pieces)
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2 Green Chillies
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1/2 cup + 1.5 cup + more Water
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1/4 cup boiled Pigeon Pea Seeds
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1.5 tsp Jaggery
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Saltas per taste
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2 tsp Oil / Ghee
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1 tsp Mustard Seeds
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1 tsp Jeera
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1/4 tsp Fenugreek Seeds
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1 finely chopped small knob Ginger
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2 Dry Red Chillies
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Green Curry Leaves
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A Pinch Asafoetida Powder
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1/2 tsp Turmeric Powder
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Finely chopped Fresh Coriander
About
Raw Mango Rasam is a tangy and flavorful South Indian dish made with raw green mangoes and a blend of aromatic spices like mustard seeds, dried red chilies, and curry leaves. Known for its delicious, tangy taste, raw mango rasam is often enjoyed as a light and refreshing accompaniment to steamed rice or as a palate-cleansing starter. Its unique blend of sourness from mangoes and the warmth of spices makes it a cherished part of South Indian cuisine, especially during the summer season when raw mangoes are abundant.
Steps
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1
Done
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Take 1 chopped Raw Mango in a pressure cooker and add 2 Green Chillies. |
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2
Done
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Transfer the cooked mango and green chilies to a mixer and churn them to make a smooth mango puree. |
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3
Done
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Transfer the mango puree to a pan. |
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4
Done
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Add an additional 1.5 cups of water to the mixture. |
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5
Done
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Heat another pan for the tadka. |
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6
Done
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Bring the rasam to a boil while stirring occasionally. |
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7
Done
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Transfer it to a serving bowl and garnish with more coriander. |
