Today i have come up with a different tasty rasam. This rasam is so tasty and flavourful rasam. There are many types of rasams available. This rasam is easy to make and also simple yet delicious. I took this recipe from Vanitha magazine and modified according to my taste.

       I have not tasted this rasam any where but when i saw the recipe i love to try this with the mangoes which i bought from my home town. You can use any variety raw mango which are mature to make this rasam. I made this rasam with Neelam variety mango. Unlike normal rasam the only souring agent used in this rasam is mangoes.

Raw Mango Rasam

INGREDIENTS:

Toor Dhal- 1/4 cup
Raw Mango, chopped-1 medium sized
Salt - to taste
Turmeric powder- 1/4 teaspoon

To grind:
Pepper corns- 1/2 teaspoon
Jeera/ cumin seeds- 1/4 teaspoon
Coriander seeds- 1/4 teaspoon(optional)
Ginger, chopped- 1/2 inch

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4-1/2 teaspoon
Dried red chilli, broken- 1
Curry leaves- 1 strand
Asafetida- big pinch

Manga Rasam

PROCEDURE:

  • Grind peppercorns, jeera, coriander seeds and ginger in to coarse powder without adding any water. Peel the mango and chop in to medium sized pieces.
  • Pressure cook the dhal with a cup of water till soft. Once the steam releases, mash the cooked dhal until mushy with a masher or backside of the ladle.
  • Add 3 cups of water with the mashed dhal and allow to boil. Once it starts to boil add the chopped mango pieces and salt.
  • Cook the mangoes till glossy and soft. Mash some mangoes with laddle to increase the flavour of the rasam. Check salt and add if needed.
  • Add the ground masala and allow the rasam to just become frothy stage in low to medium flame and switch of the gas.
  • Immediately do tempering by heating oil in a pan and splutter the mustard seeds then add the broken dried red chilli and curry leaves. Switch of the gas and add the asafetida powder in this hot oil. Transfer this tempering over the mango rasam and mix well.