Mango Rasam Recipe – Raw Mango Rasam Recipe
Mango Rasam is a unique and refreshing variation of the traditional South Indian rasam, infused with the tartness of raw mangoes, balanced with the richness of spices and sweetness of jaggery. The result is a comforting, tangy, sweet, and spicy delight that’s perfect for any meal. This recipe brings a perfect balance of flavors, combining the heat of green chilies and black pepper with the mellow, earthy undertones of toor dal (split pigeon peas) and cumin, topped with the refreshing zest of lemon and coriander. It’s an excellent dish to accompany steamed rice or any other South Indian staple for a wholesome and satisfying lunch.
Course: Lunch
Cuisine: South Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Raw Mango | 1 whole |
| Water | 1/2 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup (cooked) |
| Ghee | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Green Chillies | 2, slit |
| Asafoetida (Hing) | A pinch |
| Ginger | 1-inch piece, finely chopped |
| Tomato | 1, diced |
| Cumin powder (Jeera) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Black pepper powder | 1/2 teaspoon, freshly ground |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 1/2 teaspoons |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Coriander Leaves (Dhania) | 5 sprigs, finely chopped |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Protein | ~3g |
| Carbohydrates | ~30g |
| Fat | ~4g |
| Fiber | ~3g |
| Sugar | ~7g |
| Sodium | ~200mg |
Instructions:
-
Prepare the Mango:
- Begin by washing the raw mango thoroughly. Cut off the stem, then place the whole mango in a pressure cooker along with 1/2 cup of water.
- Close the lid of the pressure cooker and cook for 5 to 6 whistles, allowing the pressure to release naturally once done. When the pressure subsides and the mango cools down, squeeze out the pulp from the mango and discard the stone and skin.
- Transfer the pulp into a blender, add 1/2 cup of water, and blend until smooth to form a mango puree. Set this aside.
-
-
Cook the Toor Dal:
- In the meantime, pressure cook the 1/4 cup of toor dal in 1 cup of water for about 5 to 6 whistles. Allow the pressure to release naturally.
- Once the dal has cooled, mash it thoroughly until smooth and set aside.
-
Temper the Spices:
- Heat 1 tablespoon of ghee in a saucepan over medium heat. Once the ghee is hot, add the mustard seeds and cumin seeds. Allow them to crackle and release their aroma.
- Add a pinch of asafoetida, followed by the curry leaves, slit green chilies, and finely chopped ginger. Sauté the mixture for about 30 seconds to let the flavors combine.
-
Cook the Rasam:
- To the tempered spices, add the prepared mango pulp, diced tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, and coriander powder. Stir well and mix the spices evenly with the mango pulp.
- Add the mashed toor dal, jaggery, and salt to taste. Mix everything thoroughly, ensuring that all the ingredients are well-combined.
-
Bring the Rasam to a Boil:
- Add about 2 cups of water to the mixture to achieve your desired consistency. Bring the Mango Rasam to a brisk boil over medium-high heat for 10 minutes, or until you see froth forming at the edges.
-
Finish and Serve:
- Once the rasam has boiled and thickened slightly, turn off the heat. Stir in the finely chopped coriander leaves for a burst of freshness.
- Transfer the rasam into a serving bowl.
-
Serving Suggestions:
- Serve this aromatic and flavorful Mango Rasam alongside hot steamed rice, paired with a vegetable side dish like Beetroot Poriyal and Elai Vadam (crispy rice wafers). This delightful combination makes for a perfect weekday lunch, offering a deliciously balanced meal with a tangy twist.
Tips & Variations:
- Raw Mango: Ensure the mango you use is firm and tart to give that distinctive tanginess. Overripe mangoes will not give the same desired flavor.
- Adjust Sweetness: If you prefer a sweeter rasam, you can increase the amount of jaggery, or substitute with brown sugar for a deeper flavor.
- Spiciness Level: Adjust the number of green chilies and black pepper powder according to your spice preference.
- Toor Dal: If you’re unable to find toor dal, you can substitute it with split moong dal (yellow lentils), though the flavor and texture may differ slightly.
This Mango Rasam brings a delightful variation to the traditional South Indian rasam, making it an excellent dish for both family meals and special occasions. The tang of the mango, combined with the fragrant spices and smooth toor dal, creates a dish that’s as comforting as it is flavorful. Enjoy the freshness of this seasonal recipe and share the joy of vibrant, homemade South Indian cuisine!
