Name: Spicy, sweet and tangy Raw Mango Rasam ( Mangai Rasam) recipe by Antara Navin at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 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)

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.

Ingredients Serving: 2

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)

Instructions

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.
Cool the mango and then peel it. Remove the pulp stone and puree the mango pieces in a mixer/blender.
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.
Dry roast cumin seeds, coriander seeds and black peppercorns. Cool and grind it to a fine powder. This is the rasam powder.
Take out the blanched tomato in a bowl from the cooker using a slotted spoon and remove the skin. Puree it with a fork.
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.
Add the dry red chillies and curry leaves. Saute for 2 minutes till the leaves wilt and turn crispy.
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.
Reduce the flame and let it simmer for 5 minutes.
Turn off the flame and serve it hot with rice.

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