Raw Mango Rasam Recipe

Cooking Directions

• STEP 1.In a saucepan, add 1 cup of chopped raw mango, 1 small lemon-sized ball of tamarind, 2 cups of water, 1/2 teaspoon of turmeric powder, and salt to taste.
• STEP 2.Bring it to a boil and let it simmer for 10-15 minutes until the raw mango is soft and cooked.
• STEP 3.In a separate pan, heat 1 tablespoon of oil. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, a pinch of asafoetida, 2-3 dry red chilies, and a few curry leaves.
• STEP 4.Once the mustard seeds start spluttering, add this tempering to the cooked raw mango mixture.
• STEP 5.Simmer for another 2-3 minutes and turn off the heat.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking Tips

• Adjust the quantity of tamarind and spices according to your taste preferences.
• You can add a teaspoon of jaggery or sugar to balance the tanginess of the raw mango.
• For added flavor, you can roast and grind 1 teaspoon of cumin seeds and 1 teaspoon of black pepper and add it to the rasam.

Storage and Serving

• Raw mango rasam tastes best when served fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency by adding a little water if needed.