Spicy Tangy Ambuli Rasam (Raw Mango Rasam).

"Spicy Tangy Ambuli Rasam (Raw Mango Rasam)" ... it is always a delight to sip on to khatHa meetHa teekHa saar or rasam especially during monsoon or winter season ... dishes prepared from raw mangoes/ ambuli is a vogue in southern parts of India when they are in season and there are plenty you can try out from ... while chutney and pickles are the most commonly tried using them it is also very famous for rasam/ saar which serves both as an appetizer or to be served with rice ... the aromatic flavours blend in well making this dish a unique one ... Yummilicious ... 

** Ambuli Rasam (Raw Mango Rasam/ Mangai Rasam/ Pacha Manga Rasam/ Mavinakai Rasam as I mentioned on title is prepared spicy with a tinge of sweetness added to it and when it blends with the tartness of the raw mangoes it turns out splendid and mouthwatering making one reach out to sip it on immediately. And one has to prepare and taste it to know the unique taste it imparts as you relish it with rice.

** 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. Decided on this rasam which long back I had relished in my friend's house who is a kannada brahmin.

** It's been a long time and I have lost contact as they have shifted abroad. So tried this one out on vague memory and got this Rasam made today. The rasam tasted perfect, spicy and tangy making one crave to have a second serving of rice to relish it with.  Do prepare this one and enjoy it steaming hot either served with rice or as an appetizer/ soup, I am sure you will repeat it often and enjoy with family and friends. 

** Here is my recipe for "Spicy Tangy Ambuli Rasam (Raw Mango Rasam)" ... my style, try it, its heartwarming ...

** Ingredients :

Raw Mangoes/ Ambuli/ Kairi/ Mavinakayi : 2-3 medium sized

Rasam Powder : 2-3 tblsp

Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 2-3

Haldi/ Turmeric Powder : ½ tsp

Jaggery/ Goda/ Gud/ Bella : About 50-75 gms.

Coriander Leaves/ Kottambari Pallo/ Dhania : 2-3 tblsp

Salt/ Namak/ Meeta : to taste

** Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR 

Hing / Asafoetida Powder : 1tsp

** For Tempering/ Pannaka/ Tadka :

Ghee/ Toop : 1 tblsp

Jeera/ Cumin Seeds : 1 tsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

Dry Red Chilly/ Sukki Mirsanga/ Sooki Mirchi : 1-2

** Slice off the outer skin of ambuli/ raw mangoes as thinly as possible. Cut the fleshly white portion into small pieces and discard the inner seed. Wash and put the chopped pieces into a pressure cooker pan along with turmeric powder and 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 on medium heat to 2-3 whistles. 

** The raw mangoes should be cooked soft, remove and keep it aside and 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.

** Add the cooked raw mangoes along with chillies and the water in which it was cooked in a mixer grinder and grind to a smooth paste. Remove and pour it into a thick bottomed stainless steel vessel. Add about 3-4 cups of water and mix well, adding more if required only and bring to a boil on medium heat stirring often.

** Add jaggery, rasam powder, salt to taste, hing water (if adding water, I added it) and mix well. Once again bring to a full boil and continue boiling for another 3-5 minutes. Lower the heat and let the rasam simmer for a good 10-15 minutes (a necessary step). Meanwhile let's go ahead and prepare the tempering for the rasam. 

** Note : You can increase/ decrease the number of green chillies and also the rasam powder quantity if desired as per your family preference.

** For Tempering/ Pannaka/ Tadka : Heat ghee in a small pan, when hot add mustard seeds and when they begin to splutter add cumin seeds and curry leaves along with hing powder (if adding powder only, skip if hing water is added). Also add the whole red chilly if small and cut to pieces if large, fry for a second and pour over the simmering rasam. Mix well and continue simmering for another 2 minutes.

** When the rasam has been thoroughly cooked and done, remove it from fire and keep it aside. Garnish with finely chopped coriander leaves, cover and let rest for a good 20 minutes for the flavours to be infused well into the rasam. 

** "Spicy Tangy Ambuli Rasam (Raw Mango Rasam)" is done and ready to be served. Always serve saar/ rasam steaming hot with rice or as a appetizer during meals for best of taste. In southern parts of India, thin textured it is traditional to serve khatHa meetHa teekHa hot saar with rice during meals at almost all festivals and people enjoy savoring it despite there being a list of dishes served along with it.

** It had really been a long time since I prepared this particular rasam as though it was in the back of my mind in to- do- list of dishes from my old diaries, somehow I could never get round to preparing the same. When monsoon hits Mumbai there is always a slight chill in the air throughout the day specially so during evenings and nights and that is the time when in my home we prefer relishing steaming hot saar/ rasam or soup, it really warms up ones body and gives a heartwarming feeling of joy.

** Do try out this delicious rasam and enjoy with your family and friends. I assure you it will be over in no time and the demand for more will always be there. I have many more version which I will be posting soon as it is monsoon time now, till then you enjoy this one by serving it steaming hot. Also remember to give me a feedback if possible. You can write a comment or mail a reply, It helps me to do that much more. Thanks to all of you for all the dishes you try out and send me query on too.

** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma

** Sharing a common links to “Saar/ Rasam/ Appetizer” recipes shared in the Blog, which you may browse through in leisure …

https://gayathrifoodbytes.blogspot.com/search?q=saar
https://gayathrifoodbytes.blogspot.com/search?q=rasam
https://gayathrifoodbytes.blogspot.com/search?q=appetizer