Maanga Rasam(Raw Mango Rasam)

One of the tastiest Rasam I have ever made. My daughter likes it badly and I try to make it whenever I have a good raw mango. For Maanga Rasam, it is important that your raw mango(Maanga) is really sour. A little sweet is okie, but remember the raw mango is going to form as a substitute for tamarind. You may ask me, that pineapple is sweet and sour. Yes, if you use a sweet raw mango, you may get a Rasam tasting similar to pineapple Rasam but as each fruit has its own taste, the flavor of that fruit will dominate. Here is the recipe and a picture.

Ingredients

• Take a full Maanga(raw mango). Cut into small pieces and keep the seed. The seeds adds a lot of sourness to your rasam. or alternatively you could just keep some raw mango pieces and or only the seed. This means that you need any one portion either the pulp or the seed of the raw mango for the rasam

• Rasam/Sambar Powder – 1 tablespoon

• Turmeric – ¼ of a tablespoon

• Mustard, cumin, Asafoedita(Hing), 2 red chilles, curry leaves and coriander leaves for garnishing

Preparation

• Take the raw mango seed and the pulp (or which ever you have) and boil in water. Make sure you add water based on the quantity of raw mango you have. If you have only the seed or the pulp, then add about 3-4 cups of water. If you have the whole raw mango, then you could add 10 cups of water.

• Boil for 10-15 minutes or until the raw mango seed/pulp becomes tender.

• Add turmeric, rasam/sambar powder and salt. Make sure you add rasam/sambar powder based  on the quantity. If you are making more rasam with a full raw mango and the seed, the add about 2 tablespoons of the powder. Let this boil for another 5 minutes.

• Now add seasoning. In a pan, add ghee and wait till the ghee becomes hot. Add mustard seeds, cumin, little Asafoedita(Hing), Red Chillies, curry leaves. Add to the rasam and boil for 1-2 more minutes in medium flame.

• Switch off the stove and add chopped coriander leaves.

Trust me, it tastes like Heaven !!