RawMango dal rasam. In many telugu speaking households you will find homecooks whipping up a variety of raw mango recipes other than the famed avakai (mango pickle) and its likes including pachadi, pulusu, pappu (dal), curry and rasam. Down South, in Tamil Nadu, Andhra and Karnataka especially in the Mangalore region, mango rasam is prepared during the mango season. Mango Rasam Recipe is a tangy, sweet and spicy recipe that is made from mangoes.

The Mango Rasam has the perfect balance of sweet, spicy and sour flavours, best served piping hot, making it a great addition to a meal with rice and curry, or even as a soup or palate cleanser. Raw Mango Rasam recipe with step by step photos and short video. Spicy tangy and mild sweetish, this Mango Rasam is an absolute delight to your taste buds. You can cook RawMango dal rasam using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of RawMango dal rasam

Prepare 3 Tablespoon of toor Dal.
You need 1/2 of Raw Mango, Sliced.
You need 1/4 Teaspoon of Turmeric Powder.
It's To taste of Salt.
You need 1 Tablespoon of Grated Jaggery.
It's 2 Tablespoon of Chopped Coriander Leaves.
Prepare 1 of Tomato, Chopped.
You need of for tempering.
It's 2 Tablespoon of Ghee.
It's 1 Teaspoon of Mustard Seeds.
You need Leaves of Few Curry.
You need 5 of Green chili, Slit.
You need 2 of " Piece Ginger, Crushed.
Prepare 2 Piece of Red Chili, Broken.

Rasam is a popular South Indian dish spicy , sweet and sour in taste similar to stock in texture but with a tempering on it. Raw Mango Rasam: Welcome The Summer With This South Indian Soup (Recipe Video Inside) 'Rasam' is traditionally enjoyed with steamed rice, idli and vada. Other than its soothing taste, 'rasam', due to its ingredients (like curry leaves, tamarind, spices etc), is also treated as a nutrient-rich food item. Now that mango season has started, I tried out this mango rasam, it was just amazing.

RawMango dal rasam step by step

Take toor dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add 1/4 Cup water. Pressure cook both dal and mango for about 4 whistles..
Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan.
Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger.
Add chopped tomatoes and sauté for a minute. Then add 1/2 cup of water and stir. Add this tempering mixture to the mashed dal and raw mango mixture.
Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil.
Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off..

Mango Charu/Mango Rasam is tangy, yet spicy, flavourful and tasty. The original recipe did not call in for adding thuvar dal, but I have added it to make it even tastier. Do try out this Raw Mango Rasam and post your comments here. Raw Mango Rasam Recipe, Learn how to make Raw Mango Rasam (absolutely delicious recipe of Raw Mango Rasam ingredients and cooking method) This dish is originally known as mangaai rasam or raw mango rasam. Heres a flavorful and wonderfully spiced rasam recipe.