Raw mango mint rasam is a delectable and easy-to-make South Indian soup using raw mango. It is a twist to the traditional rasam recipe and perfect for the summer season.top male sex toys nike air jordan 11 legend blue nike air max women adidas sneakers custom football jerseys adidas ultraboost 20 sneakers stores adidas yeezy boost 350 custom soccer jerseys nike air max 90 nfl jerseys adidas online custom jersey wigs for sale custom jerseys cheap sex toys for men
What is Rasam?
Rasam is a staple dish in South Indian homes. South Indian meals will never be complete without Rasam. It is a light and tangy soup served piping hot, either on its own or with rice.
We generally make several types of rasam like pepper rasam, lemon rasam, paruppu rasam, etc. Each rasam is unique and different in its own way. The best part of consuming rasam every day is, that it helps in digestion, builds immunity, and helps in fighting infections. Since rasam aids digestion, so usually it is served at the end of the meal in South India.
Some rasam recipes –
- Pachi Pulusu (Raw Rasam using Tamarind)
- Lemon Pepper Rasam (No Lentil, No Rasam Powder, No Tamarind)
Raw Mango Mint Rasam!
It is also called as Mangai Rasam / Mago Charu. As the summer is here and also the mango season, so I often make this rasam with raw mango / unripe mango. This rasam is tangy, spicy as well as flavorful.
It is a twist to the traditional rasam recipe and perfect for the summer season.
What are the steps to make this Raw Mango Mint Rasam?
Well, here I have used arhar(toor) dal and tomato along with raw mangoes.
So first wash the mangoes and make slits in them using a knife. Then boil the mangoes in 3 cups of water in a pan until softened. Turn off the heat and let the mangoes cool. Gently take out the skin and mash the mangoes using your hands. Keep aside.
Now boil arhar(toor) dal along with tomatoes, ginger, and garlic. Strain this into a pan and also add the mango puree, rasam powder, and salt. Mix everything and also adjust the consistency by adding more or less water. Simmer the rasam for 2-3 minutes.
Heat oil in a pan. Add mustard seeds, dry red chilies, and curry leaves, and let them splutter. Pour the tempering over the rasam.
Serving suggestion –
The mango rasam has the perfect balance of sweet, spicy, and sour flavors. This is best-served piping hot, making it a great addition to a meal, or even as a soup.
Event-related to this post :
The November month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Soup’, suggested by Narmadha. Well, I was partnered with Aruna for this theme, she gave me 2 secret ingredients Ginger and Garlic, and I gave her the secret ingredients Ghee and Sweet potato. And as usual, using my two ingredients I have come up with this Ginger and Garlic Soup for the theme contribution.
And, yes !!! If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
📖 RECIPE CARD
Raw Mango Mint Rasam
- 2 no. Raw mango
- ¼ cup Mint leaf
- 2 tbsp Arhar dal
- 1 no. Tomato (small)
- ½ tsp Ginger (crushed)
- ½ tsp Garlic (crushed)
- ½ tbsp Rasam powder
- 1 sprig Curry leaf
- 2 no. Whole red chili
- ½ tsp Mustard seed
- 1 tsp Oil
- Salt as needed
- Water as needed
- Wash the mangoes and make slits in them using a knife.
- Then boil the mangoes in 3 cups of water in a pan until softened.
- Turn off the heat and let the mangoes cool.
- Gently take out the skin and mash the mangoes using your hands. Keep aside.
- Now boil arhar dal along with tomatoes, ginger, garlic.
- Strain this into a pan and also add the mango puree, rasam powder, salt.
- Mix everything and also adjust the consistency by adding more or less water.
- Simmer the rasam for 2-3 minutes.
- Heat oil in a pan.
- Add mustard seeds, dry red chillies, curry leaves and let them splutter.
- Pour the tempering over the rasam.
- Serve rasam hot with steamed rice or even as a beverage !
- Rasam powder can be homemade or store-bought.
- Adjust the consistency of the rasam by adding more or less water.
- One can omit the garlic here, but my family likes this flavor in the rasam.