How to make Raw Mango Rasam -
Raw mango adds just the right tartness plus a wonderful flavour to this rasam.The Manga Rasam Recipe made from Raw Mangoes and coriander leaves, makes a great side dish along with hot steamed rice and poriyal.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Raw mango (कच्चा आम), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : Tamil Nadu
Course : Dals and Kadhis
For more recipes related to Raw Mango Rasam checkout Aamras Ki Kadhi, Kairi Ki Dal, Kachche Aam ki Kadhi, Raw Mango Rasam - SK Khazana . You can also find more Dals and Kadhis recipes like Punjabi Kadhi Konkani Varan Boondi ki Kadhi Restaurant Style Lahori Dal
Raw Mango Rasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Raw Mango Rasam Recipe
Raw mango peeled and pureed 1
Split pigeon pea (toor dal/arhar dal) soaked and pressure cooked in 4 cups of water 4 tablespoons
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Curry leaves 5-6
Salt to taste
Rasam powder 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in non-stick pan, add cumin seeds and saute till their colour changes.
Step 2
Add mustard seeds and let them splutter. Add curry leaves and sauté for 10 seconds.
Step 3
Add cooked split pigeon pea, mango puree, salt and rasam powder, mix well and cook it for 6-8 minutes.
Step 4
Add coriander leaves and mix well.
Step 5
Pour into serving glasses and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
