Raw mango rasam | Mavinakayi saru recipe – Easy to make no cook mango rasam recipe, with full video and step by step pictures.
Mavinakai saaru | Raw mango rasam is a simple and easy no cook rasam. With the Raw mango season in the market now, we can make this easy rasam. Also, this recipe does not involve any elaborate cooking. During this summer if you want to finish cooking fast, then you can surely try out this tasty no-cook rasam recipe. I learned this recipe from my friend who taught me the recipe of veg saagu, basically a Kannadiga dish. Tried this today for lunch and it was a super hit. I had the rasam with rice and also had as a soup too. I can say that this is a perfect bachelor recipe too. Thank you so much, Meera for this raw mango rasam recipe.
Rasam is a staple one in most of our South Indian homes. We make different varieties of rasam in our household. I have posted many such varieties in Jeyashri’s Kitchen too. Usually, we make rasam with dal water. Also, garlic is not added to our traditional rasam. Check out some of the popular rasam varieties, Kalyana rasam, Hotel-style paruppu rasam, Tomato rasam with fresh rasam podi, Nellikai rasam, and poondu rasam.
Apart from this rasam, we can make many interesting recipes using Raw mango too. We have a lot of recipes using raw mango and ripe mango in Jeyashris kitchen.
Raw mango rasam recipe
Raw mango rasam
Ingredients
- 1 cup Raw mango
- 2 Green chili
- 3 tsp Coconut
- 2 cups water
- 2 tsp coconut oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp urad dal
- Few curry leaves
- 4 mor milagai or red chili
Instructions
- Peel the skin of the mangoes and cut them into big chunks.
- Grind the mango, green chili, salt, and coconut into a fine paste. Add little water if needed.
- Strain the mixture using 2 cups of water.
- In a small pan heat coconut oil and add mustard seeds, urad dal,jeera, asafoetida, and the mor milagai or red chili.
- Once the mustard splutters and the dal turns golden brown add this to the mango water.
- Add curry leaves.
- Rasam is ready.
- Serve this rasam with hot plain rice and any curry of your choice.
Notes
- The rasam will be at room temperature only. So serve it with hot rice. • If you do not have added coconut while grinding, add coconut milk in the last. • Mor milagai can be replaced with red chilies in this raw mango rasam
- Peel the skin of the mangoes and cut them into big chunks.
- Grind the mango, green chili, salt, and coconut into a fine paste. Add little water if needed.
- Strain the mixture using 2 cups of water.
- In a small pan heat coconut oil and add mustard seeds, urad dal, jeera, asafoetida, and the mor milagai or red chili.
- Once the mustard splutters and the dal turns golden brown add this to the mango water.
- Add curry leaves.
- Rasam is ready.
- Serve this rasam with hot plain rice and any curry of your choice.
- The rasam will be at room temperature only. So serve it with hot rice.
- If you do not have added coconut while grinding, add coconut milk in the last.
- Mor milagai can be replaced with red chilies in this raw mango rasam.
