Raw Mango Rasam ·

Raw Mango Rasam

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.

Tamil Nadu has a wide variety of delicious food both for vegetarians as well as non-vegetarians, though most of it is made of grains, lentils, rice, and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.

Chettinad cuisine, a specialty in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Raw Mango Rasam Recipe

Raw mango peeled and pureed 1
Split pigeon pea (toor dal/arhar dal) soaked and pressure cooked in 4 cups of water 4 tablespoons
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Curry leaves 5-6
Salt to taste
Rasam powder 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds and saute till their colour changes.

Step 2

Add mustard seeds and let them splutter. Add curry leaves and sauté for 10 seconds.

Step 3

Add cooked split pigeon pea, mango puree, salt and rasam powder, mix well and cook it for 6-8 minutes.

Step 4

Add coriander leaves and mix well.

Step 5

Pour into serving glasses and serve hot.