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 …