Here’s a twist to the classic traditional South Indian Rasam.
Featuring ‘Raw Mango Rasam’ 🥭 Once you try this lip-smacking Rasam there’s no turning back. Its simplicity and lightness perfectly capture the essence of summer dining. Crafted with raw mango pulp and infused with rasam powder, mustard seeds, and a hint of jaggery powder, this dish offers an authentic burst of flavour. For the complete meal experience of the South, pair it with steamed rice and papadum. 🍚
Here’s what you need to prepare this tangy Raw Mango Rasam!
| Course | Main Course |
| Servings | 2 |
| Preparation Time | 10 minutes |
| Cook Time | 10-12 minutes |
Ingredients for the Raw Mango Rasam |
|
| 3-4 cups | Moong/tuvar dal water |
| ½ to 3/4th cup | Raw mango pulp |
| 2 tbsp | MTR Rasam powder |
| ½ tsp | Turmeric (haldi) powder |
| 1 – 2 tbsp | Jaggery powder |
| 1 tbsp | Mustard seeds |
| 3 – 4 nos | Red chilies, whole |
| A few | Curry leaves |
| 1 – 2 tbsp | Ghee/ oil |
| Salt to taste | |
| Corriander leaves for garnish | |
Instructions for the Raw Mango Rasam |
|
| 1 | Heat ghee or oil. Sauté the mustard seeds, curry leaves and whole red chilies. |
| 2 | Add in the moong/ tuvar dal water. Add in the pulp. Add in the turmeric and rasam powder. Stir and bring to boil. Season with salt. Add in the jiggery powder. Taste and adjust the seasoning. Let it boil for 10 – 12 minutes. |
| 3 | Garnish with coriander leaves and serve with plain rice. |
