Raw Mango Rasam
Raw Mango Rasam is a light, tangy and delicious South Indian soup made with green mangoes, spices and herbs. It’s an easy and comforting dish that pairs perfectly with hot steamed rice. A must-try summer recipe when raw mangoes are in season.
Servings: 4
Calories: 53kcal
Ingredients
- 1 Cup Raw Mango Cubes 1 medium green mango
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- A Pinch of Hing
- 1-2 Sprigs Curry Leaves
- 2 Teaspoons Rasam Powder
- 1 Tablespoon Jaggery or as needed
- 1 Teaspoon Oil
- ¼ Teaspoon Turmeric Powder
- 1 Green Chili
- 3-4 Cups Water
- 2 Tablespoons Cilantro
- Salt to taste
Instructions
- Wash, peel, and chop the raw mango into small cubes. Add just enough water to cover the pieces and cook covered until the mango turns soft.
- Once cooked, mash the pieces well using a potato masher or blend them into a smooth pulp using a blender.
- Add 3-4 cups of water, turmeric powder, salt, jaggery, rasam powder, green chili, cilantro and curry leaves to the mashed mangoes.
- Mix everything well together and bring it to a rolling boil.
- Heat a small pan or tadka pan with oil. Add cumin seeds and mustard seeds and let them crackle. Add a pinch of hing and remove it from the flame.
- Pour this tempering over the rasam and mix well.
- Serve with rice.
Video
Notes
Choose a firm and unripe green mango for the best results.
Adjust the green chilies and jaggery according to your taste.
Add more or less water to get the desired consistency.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 482IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 0.4mg
