Manga (Raw Mango) Rasam

Manga or raw mango rasam is a common South Indian spicy broth made with unripe mangoes! This vegan rasam is addictive and is a perfect one to make this mango season.

This rasam is very easy to make and is absolutely divine. This simple rasam that doesn't require many ingredients is a crowd pleaser. This can be sipped like a soup/broth and can be served with cooked grains for a hearty meal along with some veggie curries.

Mango season is one of my favorites! There are many varieties of mangoes and they are delicious whether you consume the unripe ones or the ripe ones. Some unripe ones are a lot more sour in taste and are ideal candidates to make pickles, rice, or this rasam. Whenever I buy unripe mangoes this Raw Mango Poha and Instant Mango pickle are always in the list after this rasam.

I tasted this rasam in my friend JD's home during Ugadhi and absolutely fell in love with it. Mango rasam is quite a popular one to make but I loved her version. She made a lot of dishes made with mangoes on that day and enjoyed everything to the last bit! YUM! I tried to recreate her rasam and did too. But often we get carried away and tweak recipes which is part of enjoying food. I might have tweaked her recipe, it was lip-smacking delicious! We make this rasam often in our home.

Serrano chilies are used in this recipe but regular Thai chiles can also be used . Use chiles according to the heat level preferred and the sourness of the mango. I have added ginger as it pairs well with the flavors of mango. The tempering enhances the flavor of this rasam. Cumin and asafetida give a touch of heaven and the cilantro garnish makes it magical! Tempering is done in oil, ghee can also be used if you prefer a non-vegan version.

This rasam is also easy to prepare. Just cook the mangoes along with rice in your pressure cooker. Once it is cooked, all you need is about 10 minutes to make this rasam. This perfectly fits in to make a quick comforting meal even if you have a time crunch. 

Sour fruits are commonly used to make rasam. Tamarind, a fruit, is used generally as a base for sambhar or rasam. Sour or tangy fruits like Cranberry, Lemon, Apple, or Kokum are commonly used to make respective Cranberry Rasam, Lemon Rasam, Apple Rasam, and Kokum Rasam, and they have their characteristic flavors. This mango rasam made using the sourness of mango is perfect to share today and this is a part of my journey sharing rasam recipes from A-Z. 

This is part of Blogging Marathon and check the links below for raving rasam recipes shared so far for the theme.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

I - Instant Garlic Rasam

J - Jamun/Black Plum Rasam

K -Kokum Rasam

L - Lemongrass Rasam

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, and Share The Wealth.

Ingredients

Raw mango - 1 cup, peeled and cubed

Water - 1.5 cups

Serrano pepper - 1, slit

Ginger - 1/2 tsp, sliced

Salt - 3/4 tsp

Turmeric - 1/8 tsp

Cilantro - 1 tsp, chopped

Tempering

Oil - 1 tsp

Red chilies - 1 or 2 torn

Mustrad seeds - 1/2 tsp

Cumin - 1/2 tsp

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Method

Pressure cook the mangoes with a cup of water.

Grind the cooked mango pieces with water to a smooth consistency, filter to make sure there are no chunks present. Use half a cup of water to rinse the blender jar and add to the filtered mango water.

Add a cup of water, turmeric, ginger and the Serrano pepper to a bowl and simmer for 3-4 minutes.

Add salt and the mango water and simmer for 2 minutes.

Heat oil in a pan over medium flame. Add the red chiles and mustard seeds, when it splutters add the cumin followed by asafetida and curry leaves. Fry for 30 seconds.

Add it to the rasam.

Garnish with cilantro and serve with steaming bowl of rice and veggie curries.