Raw Mango Rasam/ Pacha Manga Rasam

Rasam of the season. A simple, easy and tasty rasam with raw mangoes. A seasonal rasam using raw mangoes, which is in abundance in the market.


Raw mango — 1/2 cup

Moong dal — 1/2 cup

Green chilli — 2

Jaggery — 1/2 tsp

Rasam powder — 3/4 tsp

Turmeric powder — 1/2 tsp

Salt — 1tsp

Mustard seeds — 1/2 tsp

Cumin seeds — 1/2 tsp

Coconut — 2 tbsp

Sesame oil — 1 tsp

Few curry leaves.


Cut the raw mango into small pieces. Cook the moong dal. Add a glass of water to a vessel, add the raw mango and boil it until the mango becomes soft. Put off the heat and drain out the water. Remove the mango pieces, cool it and grind ( let it not become mushy). Slit the chili’s. Add the chili’s, turmeric powder, salt and jaggery to the drained water and allow it to boil for 3-4 minutes. Now add the grounded mango and cooked dal. Further add one more glass of water and cook everything together for 5 minutes. For the tempering, heat the oil add the mustard seeds and cumin seeds. When the mustard seeds starts to crackle, add the rasam powder, stir and then add the curry leaves. Add the tempering to the boiling rasam and put off the heat. Now add the coconut shreds. Enjoy Pacha Maanga Rasam.

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