Wednesday, 8 April 2020

Raw Mango Rasam/Mangai Rasam/Mango Rasam Recipe/How to make Mango Rasam Recipe/ Mago Charu/மாங்காய் ரசம் செய்வது எப்படி

I have never imagined making rasam with Raw Mango, but when I came across this recipe in a magazine, I surely wanted to give it a shot. Now that mango season has started, I tried out this mango rasam, it was just amazing. Mango Charu/Mango Rasam is tangy, yet spicy, flavourful and tasty. The original recipe did not call in for adding thuvar dal, but I have added it to make it even tastier. Do try out this Raw Mango Rasam and post your comments here. Meanwhile do check out other interesting and delicious RasamVarieties here and other Mango Recipes here.

Here’s how to make Raw Mango Rasam with step by step photos…
Ingredients
Raw Mango/Mangai/Mango
1
¼ cup [cooked] - Optional
Tomato
1 big finely chopped
Jaggery
Small piece
Turmeric Powder/Manjal Thool
½ tsp
Coriander Leaves
1-2 tbsp finely chopped
Salt
As needed

For Crushing
Black Pepper/Milagu
1 tsp
Cumin/Jeeragam
1 tsp

For Tempering
Ghee/Oil
1 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Asafoetida/Perungayam
¼ tsp
Dry red Chillies
1
Green Chillies/Pachai Milagai
4-5 slit and cut to pieces
Ginger/Inji
1”piece finely chopped
Curry Leaves/Karuvepilai
8-10
Preparation Time: 10 minutes                     Recipe Category: Lunch
Cooking Time: 30 minutes                      Recipe Cuisine: South Indian
Author: Priya Anandakumar

Other Raw Mango Recipes that might be of interest…

Also do not forget to check out other interesting Mango/Maampazham Recipes here.

Method
Wash and cut the mango the big pieces.

Add about 1 cup of water to the pieces and let it cook until soft and tender.  It takes about 10-12 minutes.

After the mango is cooked, remove the pieces and scoop out the flesh part of mango and transfer it to a mixer jar. Also save the water in which the mango is cooked.

Grind the mango pulp along with cooked water to a puree and keep it aside.

Meanwhile set aside ¼ cup or 3-4 tbsp of cooked thuvardal/thuvaram paruppu aside.

Crush the black pepper & cumin seeds in mortar and pestal and keep it aside.

In a wide bowl mix the ground mango puree and cooked thur dal well and keep it ready.

Heat 1 tbsp of ghee in a saucepan/kadai, splutter mustear seeds and cumin seeds.

Now add ¼ tsp of asafoetida/perungayam, curry leaves and fry until the leaves turn crispy.

Add dry red chilli, slit and cut green chillies, chopped ginger and saute for about 20-30 seconds.

Add the chopped tomatoes and saute well until they turn mushy.

At this stage add the dal+mango mixture and another cup of water.

Add required salt, turmeric powder and give a good stir.

When it starts to boil, add the crushed black pepper+cumin, one small piece of jaggery and give a good stir.

Let the rasam boil until it becomes frothy. 

At this stage add coriander leaves/cilantro, switch off the stove and close the lid. 

Yummy, tangy, spicy and super delectable Raw Mango Rasam is ready to be enjoyed. 
Serve it hot with steam cooked white rice and Kathirikkai/Brinjal Fry.

Suggestions:
Adding Thurdal is optional, you can skip the cooked thurdal. If you are not adding thurdal then make sure you reduce the number of green chillies.

Thank you all for visiting my space, please come back again for more simple, traditional and authentic Rasam Recipes from my kitchen.
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Have a great day and enjoy.



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Hello everybody,
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Priya Anandakumar