Wednesday, March 30, 2016

Spicy Tangy Raw Mango Rasam.

Spicy Tangy Raw Mango Rasam / Mangai Rasam / Pacha Manga Rasam / Mavinakai Rasam / Ambuli Rasam ...... is a Spicy Rasam prepared with raw mangoes famous in the Southern parts of India …...... You can either have it as an Appetizer or Serve it with Rice …... Enjoy ..….

Raw Mangoes are plenty in season now. However because of a mishap in our premises I have lots of raw mangoes that are sitting waiting to be cooked. A large branch of the Mango tree fell and lots of raw mangoes came down along with it. I am thinking of various items and searching various sites too for new recipes. However, long back in my friends house I had tasted this Raw Mango Rasam … they are kannadigas. 

It had been a very long time and I have lost contact with her after she shifted abroad. So went about the same with vague memory and got the Rasam made today. Yummy, the taste is really something everybody will crave for. The spicy and tanginess of the Rasam, leaves an awesome tasty and cravings for more. You can serve this Rasam as an appetizer or with Rice. Both ways its too good. Do prepare the same. You can adjust the spiciness as per your taste as I had made it a bit spicier. Go ahead and enjoy this Steaming hot Spicy Rasam with rice. 

Ingredients :
Raw Mangoes : 2-3 medium sized
Green Chillies : 2-3
Haldi powder : ½ tsp
Jaggery : About 100 gms. 
Coriander Leaves : 2 tblsp
Salt to taste

Tempering :
Ghee : 1 tblsp
Jeera : 1 tsp
Mustard Seeds : 1 tsp
Curry Leaves : 5-6
Red Chilly : 1
Asafoetida : ½ - 1 tsp
Prepared Hing Water : 1 tblsp

Slice off the skin of 2-3 medium sized raw mangoes as thinly as possible. Cut the fleshly white portion in small pieces. Discard the inner seed. Wash and put the chopped pieces in pressure cooker with ½ tsp of haldi / turmeric powder and 2-3 chopped green chillies (add more or less depending upon how spicy you want the rasam to be). Add one cup of water and pressure cook the mango pieces to 2 whistles. Let the pressure drop on its own. Once the pressure drops and you are able to open the lid, remove the cooked raw mangoes and let cool a bit.

Put the cooked raw mangoes along with the chillies and the water in which it was cooked in a mixer grinder and grind to a smooth paste. Remove in a thick bottomed stainless steel vessel. Add 3-4 cups of water, about 100 gms of jaggery / gud / gur, salt to taste, 1 tablespoon of hing water (if adding water) and mix well. Bring all to a full heat and let boil for 3-5 minutes. Keep stirring to check that the jaggery has melted and mixed well. Now lower the heat and let the rasam simmer. Meanwhile you prepare the seasoning.

For Tempering : Heat 1 tablespoon of ghee in a small pan, when hot add in 1 tsp of jeera and fry a bit, add in 1 tsp of mustard seeds and when they begin to splutter add in 5-6 curry leaves and 1 red chilly cut into 2-3 pieces.

If adding hing powder, add 1 tsp of hing powder now, if you have already added prepared hing water, leave out adding hing powder. Pour the seasoning over the simmering rasam. Garnish the rasam with 2 tablespoon of finely chopped coriander leaves.

Remove from fire, cover and keep aside for 15 minutes for the flavours to blend in. Spicy Tangy Rasam is ready to be served. Serve hot with rice or as an appetizer. 

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