Raw mango rasam - Kairiche saar - Mavinkayi saru
Mango Rasam is a tangy, sweet and spicy recipe made from raw green mango. It is a twist to the traditional dal rasam recipe. It is the perfect recipe for summer season.
This Mango Rasam has the perfect balance of sweet, spicy and sour flavours. Serve it piping hot with plain steamed rice or even as a soup or palate cleanser.
Ingredients
How to make Raw mango rasam - Kairiche saar – Mavinkayi saaru
Ingredients for mango rasam
- Raw mango pieces – 1/4 cup
- Salt – 1 tsp
- Jaggery/sugar – 1 tbsp more or less to balance the sourness or mango
- Rasam powder – 1 tsp more or less as per taste
- Black pepper seeds – 8-10
- Rice flour or besan – 1 tsp or cooked toor dal – 2 tsp
=Optional=
- green chili -1
- cinnamon piece – small
- red chili powder – 1/4 tsp
=Ingredients for tempering=
- Oil – 1 tsp
- Ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Hing/asafotida – 1/4 tsp
Instructions
Step-by-step instructions for mango rasam - mavinkayi saaru
- Add all ingredients except tempering items to a blender jar.
- Step 1: First add mango pieces, salt, jaggery and black pepper seeds. Balance the sourness of mango and sweetness of jaggery according to taste.
- Step 2: Then add rasam powder, cinnamon piece, green chili.
- Step 3: Next add 1 tsp jowar flour, rice flour or besan(chickpea flour). I am adding rice flour.
- Step 4: After that, add 1 cup water and blend to fine paste.
Cooking mango rasam
- Heat 1 tbsp oil and ghee in a deep pan. Add mustard and cumin seeds. Let splutter.
- Add Hing(asafotida)
- Add turmeric powder and a few curry leaves.
- Add 1/2 cup water.
- Add the blended mango and spice paste.
- Add more water according to the consistency you want.
- Mix well and bring to boil stirring often.
- Let boil for 4-5 minutes.
- mango rasam with coriander leaves
- Raw Mango rasam / kairiche saar / mavinkayi saaru is ready.
Notes
Tips and variations
Serve with plain hot rice and some ghee.
Serve as a soup.