Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) | How to make Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)

By Antara Navin  |  17th May 2016  |  
5 from 2 reviews Rate It!
  • Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam), How to make Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)
Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)by Antara Navin
  • Prep Time

    0

    mins
  • Cook Time

    40

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  • Serves

    2

    People

44

2

About Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) Recipe

Mango Rasam is a traditional South India cuisine specially prepared in the summers during mango season, in the states of Tamil Nadu, Andhra Pradesh and Karnataka. This is my simple and easy recipe. Mango Rasam is known as maavina saar or saaru in kannada, mamidikaya chaaru in telugu, pacha manga rasam or mangai rasam in Tamil.

Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) by Antara Navin in step by step with pictures so you can easily learn how to cook the perfect Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) at your home without any difficulties. Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) is one of the representative dishes of South Indian which you can serve in any special occasions.

Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)

Ingredients to make Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)

  • 1 medium tomato
  • 4 tbsps arhar or toor dal
  • 1 Raw mango
  • salt as per taste
  • 10-12 curry leaves
  • 1 dry red chilli whole
  • 1/2 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 tsp finely chopped/grated ginger
  • 1 tsp finely chopped/grated garlic
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric powder
  • 2 tsp oil
  • 1/2 tsp jaggery
  • 1/4 tsp cayenne (optional)

How to make Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam)

  1. Wash and clean the raw mango. Remove the tip and make the slits along the sides. These are not deep slits. Cook the mango with 1 cup water in a pressure cooker until 1 whistle.
  2. Cool the mango and then peel it. Remove the pulp stone and puree the mango pieces in a mixer/blender.
  3. Wash and clean arhar dal and add it in pressure cooker . Add 4 cups water and pinch of turmeric. Add 1 tomato. Close the lid and give it 2 whistles. Reduce the flame and let it cook for 10 minutes.Turn off the flame and let the steam cool.
  4. Dry roast cumin seeds, coriander seeds and black peppercorns. Cool and grind it to a fine powder. This is the rasam powder.
  5. Take out the blanched tomato in a bowl from the cooker using a slotted spoon and remove the skin. Puree it with a fork.
  6. Add 2 tsp oil in a large skillet or wok. Add mustard seeds. When the seeds stop to crackle, add ginger garlic and saute for 1-2 minutes on low flame till the raw smell of the garlic ginger goes away.
  7. Add the dry red chillies and curry leaves. Saute for 2 minutes till the leaves wilt and turn crispy.
  8. Add tomato puree, remaining turmeric powder, cayenne, rasam powder, jaggery and salt as per taste. Saute for 3-4 minutes on medium flame. Add cooked dal and mango puree. Stir and mix. Bring the dal to a boil on medium flame.
  9. Reduce the flame and let it simmer for 5 minutes.
  10. Turn off the flame and serve it hot with rice.

My Tip:

The secret to this recipe is to choose a raw mango that is just about to ripen. Adjust the amount of jaggery to cut down the sourness of the mango.

Reviews for Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) (2)

Tultul Sengupta2 years ago

Perfect and testy recepie for mango season.lmust try .
Reply

Harmandeep Kaur2 years ago

perfect recipe for the mango season :)
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