Raw Mango Rasam recipe | How to do Raw Mango Rasam | Raw mango Rasam with Step by Step Pics | How to do Mavinakayi Saaru | Karnataka style Raw Mango Rasam
Come Summer and it’s time to welcome mangoes. Today’s dish Raw Mango Rasam / Mavinkayi Saaru is one such dish made from tangy raw mango ..one of my all-time favourites which I have been relishing since childhood till date. Spicy tangy and slightly sweetish, this Mango Rasam.. is an absolute delight to your taste buds. Call it a rasam and empty it with a bowl of steaming hot rice or name it a drink and just gulp gulp gulp….
Mavinakayi Rasam is a very common household dish in coastal Karnataka -Udupi – Malnad region and is known as Appe huli / Appe rasa there.
During mango season, the pulp is extracted, made as a concentrate and stored to be used during off season. One can find it served in functions and weddings too in these regions.
These type of rasam come very handy when you are lazy to cook or running out of time or bored of eating the same old dish every day.
Few simple points to note while this raw mango Rasam recipe are as follows :
- Don’t skip coconut oil, hing and methi seeds in the tempering. It enhances the taste .. hero of this dish .
- Always pick tangy raw mangoes for this .
Do try this, I’m sure you l keep licking your fingers and make your plate clean…. So refreshing … Here you go Raw Mango Recipe …
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RAW MANGO RASAM RECIPE / MAVINAKAYI SAARU / APPE HULI
- 1 no Sour Raw Mango / mavinakayi
- 1/4 tsp Haldi /turmeric
- 3-4 no Green Chillies, Slit / finely chopped
- small piece Jaggery
- Salt to taste
- 1-2 tsp Coconut Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds / jeera seeds
- 1/4 tsp Methi /Fenugreek Seeds
- 1-2 no Red Chillies, broken
- a big dash Hing /Asafoetida
- few Curry Leaves
- Slice / Cut the mango roughly and pressure cook for 2 whistles along with little turmeric. Allow to cool .
- Once cooked, mango will be soft. Extract the pulp by squeezing the peels and seeds. Mash them. Add slit green chillies, salt and jaggery. Salt and jaggery quantity depends on your taste and depends on how sour the mango is. Add water to get the desired consistency. Mix. usually, it will be little watery.
- Bring this rasam to a boil.
- Prepare a tempering. Heat coconut Oil. Add mustard seeds, few methi seeds, cumin seeds. Once it splutters, add broken red chilli, curry leaves and a generous pinch of hing. Add to the boiled rasam and switch off.
- Serve Raw mango rasam with hot rice or enjoy it as a drink .