Raw Mango Rasam Recipe | Mangai Rasam

Raw Mango Rasam Recipe aka Mangai Rasam Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Mavinakayi Saaru is a tangy, drool-worthy, tasty, and must-try one for the Mango Season. It is prepared with raw mango without any tamarind, with freshly ground spices, homemade rasam powder, and a hint of jaggery to enhance the taste. So this rasam is a combination of different tastes like sourness, tartness, spiciness, and sweetness. Also, so very comforting to sip as a soup and pair it with rice yet quite addictive, to say the least. Furthermore, raw mango can be replaced with orange, green apple, pineapple, and lemon.

Check my other Rasam Recipes like

• Pepper / Milagu Rasam
• Neem Flower / Veppam Poo Rasam
• Pineapple Rasam
• Dal / Paruppu Rasam
• Tomato / Thakkali Rasam
• Mysore Rasam
• Lemon Elumichai Rasam

Mavinakayi Saaru Recipe

Raw Mango Rasam Recipe | Mangai Rasam

Priya Santhamohan

Raw Mango Rasam Recipe aka Mangai Rasam or Mavinakayi Saaru is a tangy, drool-worthy, tasty, and must-try one for the Mango Season. It is prepared with raw mango without any tamarind, with freshly ground spices, homemade rasam powder, and a hint of jaggery to enhance the taste.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Mango Recipes, Rasam Varieties

Cuisine South Indian

Servings 3 People

Calories 109 kcal

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Medium Raw Mango
• 2 tbsp Toor / Moong Dal
• 1 Tomato
• ⅛ tsp Turmeric Powder
• 1 tsp Rasam Powder Link for Homemade Rasam powder
• Salt As Required
• 1 tsp Jaggery
• 1 tbsp Coriander Leaves

To Grind

• 1 tsp Jeera
• ½ tsp Pepper Corns
• 1 Small Piece Ginger
• 3 Green Chilli

To Temper

• 1 tbsp Ghee / Oil
• 1 tsp Mustard Seeds
• 2 Red Chilli
• 2 Generous Pinch Hing
• 1 Sprig Curry Leaves

Instructions

 

• Peel the skin of the raw mango and rinse it well. Chop the flesh part only and discard the seed.

  To a vessel, add the chopped raw mango. Sprinkle little water and pressure cook the raw mango for 3 whistles. Also, pressure cook 2 tbsp of moong dal with very little water.
• The ingredients kept in the 1st pic are 'To Grind'- measure 1 tsp of jeera, 1/2 tsp of peppercorns, 1 small piece of ginger, and 3 green chilies. The ingredients kept in the 2nd pic are 'To Temper'- measure 1 tsp of mustard seeds, 2 red chilies, 1 sprig of curry leaves, and hing.
• Then, chop 1 tomato finely. Also, measure 1 tsp of rasam powder, 1/8 tsp of turmeric powder, required salt, 1 tbsp of coriander leaves, and 1 tsp of powdered jaggery. To a mixer, add the jeera, peppercorns, ginger, and green chilies.
• Pulse it once coarsely. To the cooked raw mango add the moong dal.
• Pour 1.5 cups of water into the cooked raw mango and moong dal. Then, add the rasam powder, turmeric powder, and salt. Now add the ground ingredients.
• Pour another 1/2 cup of water to adjust the consistency of the rasam. Heat 1 tbsp of ghee in a pan and add the mustard seeds. Once it starts to splutter, add the red chilies, curry leaves, and hing.
• Simmer the flame and add the chopped tomatoes. Saute for 2 minutes till it turns mushy. Then, add the cooked mango water with spices.
• Let the rasam boil for 2 to 3 minutes on low flame. First bubbles will appear, then slowly the rasam raises to the top. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame, add the powdered jaggery and coriander leaves. Mix everything well.

  Serve this Mangai Rasam with rice and Potato Fry.

Notes

Tips for Mangai Rasam Recipe

1. Select raw mango that is fully sour as we don't use tamarind in the recipe. 
2. For a more mango flavour, add 2 more small pieces, while pressure cooking.
3. Moong dal can be substituted with the same quantity of toor dal.
4. Adjust peppercorns and chillies as per spice level required for this Mangai Rasam.
5. Tempering in ghee lends a wonderful aroma. But for the vegan version, do the tempering in oil.
6. Add hing and coriander leaves generously for an excellent flavour.
7. I used homemade rasam powder, but it can be replaced with sambar powder too.
8. Always boil the rasam in low flame, else it loses its flavour.
9. Never give more than one boil, or else the rasam taste bitter.
10. The addition of jaggery, in the end, enhances the taste of the Raw Mango Rasam Recipe.
11. As mint leaves and raw mangoes go well together, they can be added instead of coriander leaves.
12. The cooked raw mango and the dal settle at the bottom in the rasam, therefore stir every time before use.
13. The shelf life of this rasam is 2  days under refrigeration.

Keyword Manga Rasam, Mangai Rasam, Mavinakayi Charu, Mavinakayi Saaru, Raw Mango Rasam

Raw Mango Rasam Recipe

Method for Raw Mango Rasam Recipe

1. Peel the skin of the raw mango and rinse it well. Chop the flesh part only and discard the seed. 

To a vessel, add the chopped raw mango. Sprinkle little water and pressure cook the raw mango for 3 whistles. Also, pressure cook 2 tbsp of moong dal with very little water.

2. The ingredients kept in the 1st pic are ‘To Grind‘- measure 1 tsp of jeera, 1/2 tsp of peppercorns, 1 small piece of ginger, and 3 green chilies. The ingredients kept in the 2nd pic are ‘To Temper‘- measure 1 tsp of mustard seeds, 2 red chilies, 1 sprig of curry leaves, and hing.

3. Then, chop 1 tomato finely. Also, measure 1 tsp of rasam powder, 1/8 tsp of turmeric powder, required salt, 1 tbsp of coriander leaves, and 1 tsp of powdered jaggery. To a mixer, add the jeera, peppercorns, ginger, and green chilies.

4. Pulse it once coarsely. To the cooked raw mango add the moong dal.

5. Pour 1.5 cups of water into the cooked raw mango and moong dal. Then, add the rasam powder, turmeric powder, and salt. Now add the ground ingredients.

6. Pour another 1/2 cup of water to adjust the consistency of the rasam. Heat 1 tbsp of ghee in a pan and add the mustard seeds. Once it starts to splutter, add the red chilies, curry leaves, and hing.

7. Simmer the flame and add the chopped tomatoes. Saute for 2 minutes till it turns mushy. Then, add the cooked mango water with spices.

8. Let the rasam boil for 2 to 3 minutes on low flame. First bubbles will appear, then slowly the rasam raises to the top. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame, add the powdered jaggery and coriander leaves. Mix everything well.

Serve this Mangai Rasam recipe with rice and Potato Fry.

Mangai Rasam Recipe