Raw Mango Rasam is a tangy and flavorful South Indian soup made with raw mangoes, spices, and lentils. It’s a refreshing dish that’s perfect for summer. Here’s how you can make it:
Ingredients:
- 1 medium-sized raw mango, peeled and chopped
- 1/2 cup toor dal (split pigeon peas), cooked and mashed
- 2-3 cups water
- 1 tomato, chopped
- 1 teaspoon tamarind paste
- 1 tablespoon jaggery or brown sugar (optional)
- Salt to taste
For Rasam Powder:
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon peppercorns
- 2-3 dry red chilies
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
For Tempering:
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 cloves garlic, minced
- 1-2 dry red chilies
- A few curry leaves
- Fresh coriander leaves for garnish
Instructions:
- Dry roast all the ingredients for the rasam powder (coriander seeds, cumin seeds, peppercorns, red chilies, fenugreek seeds, mustard seeds, and asafoetida) in a pan until fragrant. Grind them into a fine powder and set aside.
- In a pot, add chopped raw mango, chopped tomato, tamarind paste, jaggery or brown sugar (if using), and water. Bring it to a boil and let it simmer until the mango is soft.
- Add the cooked and mashed toor dal to the pot. Stir well and let it simmer for a few more minutes.
- Add salt to taste and 2-3 tablespoons of the prepared rasam powder. Adjust the amount according to your taste preferences. Let it simmer for a couple more minutes.
- In a separate small pan, heat ghee or oil for tempering. Add mustard seeds and let them crackle. Then add cumin seeds, minced garlic, dry red chilies, and curry leaves. Sauté until the garlic turns golden brown.
- Pour the tempering over the rasam and mix well.
- Garnish with fresh coriander leaves.
- Serve hot Raw Mango Rasam with steamed rice or enjoy it as a soup.
This tangy and aromatic rasam is sure to tantalize your taste buds!
