Healthy raw mangoes for cooking
Mangoes are rich in vitamin C, antioxidants, and essential minerals, which can boost immunity and aid digestion. Moreover, the spices used in the rasam are known for their digestive and anti-inflammatory properties, making this dish a wholesome and nourishing option.
South Indian rasam or Indian soup
Whether served as a soothing soup on a rainy day or paired with steamed rice for a satisfying meal, raw mango rasam is sure to leave your taste buds craving for more. Its unique blend of flavors and wholesome goodness makes it a delightful addition to any dining experience. So, why not give this traditional South Indian delicacy a try and savor the vibrant flavors of raw mango rasam
Unripe and sour mangoes
For making raw mango rasam, you should use raw, unripe mangoes. These are mangoes that have not fully ripened and are still firm and green in color. Raw mangoes are known for their tangy and slightly sour taste, which is essential to achieve the characteristic flavor of raw mango rasam
Can I skip dal?
Yes, in that case, adjust the spice and number of whistles accordingly.
Serving suggestions
Rasam tastes best with hot rice and poriyal, varuval, and kottu varieties
Should I boil the mango charu rasam for a long time?
No, avoid boiling the rasam for a long time, always cook rasam on low - medium till you see a frothy boil
Can I skip freshly crushed pepper?
Freshly crushed pepper gives amazing flavor to the rasam, but if you don’t have a pepper mill, use pepper powder or add extra pepper while pulsing
rasam recipes
mango recipes
Ingredients
100 grams of raw mango 1 tablespoon toor dal 1/4 teaspoon turmeric powder 1/2 cup water 1/4 teaspoon sesame oil 2 green chilli
rasam
required salt 2 cups of water curry and coriander leaves
to temper
1/2 tablespoon ghee 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1 green chilli asafoetida 1 red chilli freshly crushed pepper ginger or ginger powder 1/4 tsp
how to make raw mango rasam with step-by-step pictures
First, add dal, raw mango, water, turmeric powder, sesame oil, and green chilli; pressure cook for 6 whistles and simmer for 1 minute
do a natural pressure release keep green chilli aside and mix well
add water; blend well
furthermore, add the required salt, coriander, curry leaves and extra water; bring to a frothy boil
Add ghee and heat
Furthermore add mustard seeds, cumin seeds, green chilli, and red chilli; splutter
add ginger and asafoetida; mix
transfer. Rasam ready
