Mango Rasam (Raw Mango Rasam) Recipe – A Delicious South Indian Soup
Mango Rasam is a vibrant and tangy South Indian soup made with raw mangoes, lentils, and a fragrant blend of spices. Perfectly balancing sweetness, tartness, and a bit of heat, this traditional rasam is sure to warm you up and tantalize your taste buds. If you love South Indian flavors and are looking for something fresh and exciting, Mango Rasam is an excellent choice for your lunch or dinner.
This dish is made using raw mangoes, toor dal (also known as Arhar dal), and a variety of spices such as cumin, black pepper, turmeric, and jaggery, which gives it a unique sweetness and depth of flavor. The tangy mango is balanced perfectly with the heat from the spices, while the dal adds a rich texture that is soothing and comforting. This dish can be enjoyed on its own or paired with steamed rice and a vegetable side dish, making it a satisfying and healthy meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Mango | 1 (medium-sized) |
| Water | 1/2 cup |
| Arhar Dal (Split Toor Dal) – cooked | 1/4 cup |
| Ghee | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Green Chilies (slit) | 2 |
| Asafoetida (Hing) | A pinch |
| Ginger (finely chopped) | 1-inch piece |
| Tomato | 1 (diced) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Black Pepper Powder (freshly ground) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 1/2 teaspoon |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Fresh Coriander Leaves (finely chopped) | 5 sprigs |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Soup, Lunch
Diet: Vegetarian
Instructions:
Step 1: Prepare the Mango Puree
Start by washing the raw mango thoroughly. Cut off the stem, and place the whole mango in a pressure cooker with 1/2 cup of water. Close the lid and cook on medium heat for 5-6 whistles. Once the pressure releases naturally, allow the mango to cool for a few minutes. Once cooled, peel the mango, remove the stone, and extract the pulp. Place the pulp in a mixer grinder, add 1/2 cup of water, and blend until you get a smooth mango puree. Set aside.
Step 2: Cook the Toor Dal
In another pressure cooker, cook the toor dal with 1 cup of water for 5-6 whistles, then let the pressure release naturally. Once the dal is cooked and the pressure is released, mash the dal until smooth and set aside.
Step 3: Temper the Spices
Heat the 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 fragrance. Then, add the asafoetida (hing), curry leaves, green chilies, and chopped ginger. Sauté for a few seconds until the mixture is aromatic.
Step 4: Combine Ingredients
Add the prepared mango puree to the saucepan with the tempered spices. Stir in the diced tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, and coriander powder. Mix well to combine all the flavors.
Add the cooked and mashed toor dal to the pot, followed by jaggery and salt. Stir the mixture well to ensure everything is incorporated.
Step 5: Simmer the Rasam
Pour in about 2 cups of water to achieve the desired consistency for your rasam. Bring the rasam to a brisk boil, and allow it to simmer for 8-10 minutes until you see froth forming around the edges. This will give the rasam a rich, aromatic flavor.
Step 6: Garnish and Serve
Once the rasam has boiled and thickened, turn off the heat. Stir in the chopped fresh coriander leaves for a burst of color and flavor.
Transfer the Mango Rasam to a serving bowl and serve it hot with steamed rice for a comforting meal.
Serving Suggestions:
For a complete South Indian meal, serve Mango Rasam with steamed rice, a side of Beetroot Poriyal (a spiced beetroot stir-fry), and some crispy Elai Vadam (a type of traditional Indian crisp). This combination offers a balanced meal with delicious flavors that will surely satisfy your taste buds.
Tips:
- Raw Mango Variety: Choose a slightly sour raw mango for the best flavor in rasam.
- Adjust Spices: You can adjust the level of heat by modifying the amount of green chilies or black pepper used.
- Thicker Rasam: If you prefer a thicker rasam, you can reduce the amount of water or let it simmer a little longer until it reaches your desired consistency.
- Vegan Option: To make this recipe vegan, replace ghee with oil of your choice.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Dietary Fiber | 4g |
| Fat | 3g |
| Saturated Fat | 1g |
| Sodium | 400mg |
| Potassium | 350mg |
| Vitamin C | 30% DV |
| Iron | 6% DV |
Why You’ll Love Mango Rasam:
Mango Rasam is a delightful and refreshing dish that combines the tangy flavors of raw mango with the richness of cooked toor dal and the warmth of traditional South Indian spices. It’s not only full of flavor but also packed with nutrients, making it a healthy addition to your weekly meal plan. Whether you’re looking for a quick and satisfying soup or a perfect complement to your rice, this mango rasam is sure to impress. Give it a try and experience the comforting, fragrant essence of South Indian cuisine!
