Mango rasam is a South Indian style raw mango soup also popular as saar, saaru or charu. With summer bringing in a bountiful harvest of mangoes and the fact that raw mango is rich in vitamin C, B vitamins, antioxidants and aids digestion, it should be included in one’s diet. Mango rasam makes for a wonderful change from the regular everyday rasam.
- Raw mango 1, medium size, peeled and chopped
- Jaggery 1 tbsp (can increase if mango is too sour)
- Green chilies 1, slit
- Turmeric powder 1/4 tsp (optional)
- Salt to taste
- For tempering:
- Oil 1/2 tbsp
- Mustard seeds 1/2 tsp
- Urad dal 1/2 tsp (split gram dal)
- Red chilies 2, tear and de-seed
- Curry leaves 1 sprig
- In a vessel, add 1 1/2 cups of water, turmeric, one green chili, salt and the raw mango pieces. Bring to a boil and simmer with lid. Cook till the mango pieces turn soft. Allow to come to room temperature. Once cool, grind the mixture to a fine paste or mash with a ladle.
- In another vessel, add the ground mango paste and enough water (approx 3-4 cups) and mix well. It should be of watery consistency.
- Add jaggery or sugar and bring to a boil. Simmer for 7-8 mts. While the mango rasam is simmering, prepare the tempering.
- In a small pan, add oil. Once the oil turns hot, add mustard seeds and allow to splutter. Add urad dal and allow the dal to turn red. Finally add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam.
- Turn off flame and place lid. Allow the flavors to meld for a few minutes and then remove to a serving bowl. Serve warm with white rice or serve as a warm soup.