Mamidikaya Charu | Raw Mango Rasam | Manga Rasam | Mavinakayi Saaru

This year I have been on quite a mango binge making all kinds of pickles and accompaniments. (I am not done yet; I still have a recipe or two to try before the season is over.) Yesterday, I made this super simple and delicious Mamidikaya Charu or Raw Mango Rasam.

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Mamidikaya Charu | Raw Mango Rasam

Also called Manga Rasam in Tamil Nadu and Mavinakayi Saaru in Karnataka, this Raw Mango Rasam is a tangy and a great accompaniment for Mudda Pappu Annam.

Rasam | Chaaru | Saaru uses a sour ingredient as the mainstay. Typically, this sour agent is tamarind, but you can also use lemon and mango, as in this case.

Do also try my rasam recipes for Miriyala Chaaru | Pepper Rasam, Udupi Temple Rasam, Ulava Chaaru | Kollu Rasam, Tomato Rasam, and Nimmakaya Chaaru | Lemon Rasam.

How to Make Mamidikaya Chaaru | Raw Mango Rasam | Manga Rasam | Mavinakayi Saaru

1. Cooking the Mangoes
   1. Peel the mango and cut it into small pieces. Discard the seed. My mango weighed ~200 gms before I peeled and deseeded it and ~150 gms after that.
   2. Cut the green chillies in half.
   3. Add the mango pieces, green chillies, turmeric and 1 Cup water to a large vessel.
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   4. Cook the mangoes till they are mashable. I used a pressure cooker, but you can just boil them on a stove top as well.
   5. Mash the pieces completely.
2. Making the Mamidikaya Charu | Raw Mango Rasam
   1. Add some water to the mashed mango to ensure you have a juice-like consistency. I added ~3/4 cup water.
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   2. Add salt and jaggery (or sugar) to the rasam and bring it to a gentle boil.
3. Add the Tempering
   1. In a heavy ladle or small kadhai, heat the ghee.
   2. Add mustard seeds and wait till they crackle.
   3. Add the cumin seeds and stir-fry for a few seconds till they start to change colour.
   4. Add the split red chillies, curry leaves, and asafoetida, and stir-fry for a few seconds.
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   5. Add the tempering to the Mamidikaya Charu.
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4. Mix well and let the Raw Mango Rasam rest for 10 minutes.
5. Serve with steamed rice and ghee.

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Raw Mango Rasam | Mamidikaya Charu | Mavinakayi Saaru

Recipe for Mamidikaya Charu | Raw Mango Rasam | Manga Rasam | Mavinakayi Saaru

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Mamidikaya Charu | Raw Mango Rasam | Manga Rasam | Mavinakayi Saaru

Aruna

What is not to love about Mamidikaya Charu, a tangy raw mango rasam made with raw mango? It need so few ingredients and gets made in less than 30 minutes and is a great way to showcase mango.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting Time 10 minutes mins

Total Time 20 minutes mins

Course Accompaniment

Cuisine Indian, Karnataka, South Indian, Tamil Nadu

Servings 4 People

Ingredients

  

1x2x3x

• 1 Large Mango (~200 Gms before deseeding)
• 1/2 tsp Grated Jaggery or Sugar
• 1/4 tsp Turmeric
• 2-3 Green Chillies
• Salt to Taste

For Tempering

• 2 tsp Ghee or Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 Pinch Asafoetida
• 6-8 Curry Leaves
• Red Chillies

Instructions

 

• Peel and chop the mango to small pieces.
• Cut the green chillies in half.
• Add the mango pieces, green chillies, and turmeric to a large vessel.
• Add enough water to cover the mango pieces.
• Cook on open flame or pressure cook the mango pieces till they are mashable.
• Using a heavy ladle or a churner, mash the pieces completely.
• Add 3/4 cup water, salt, and jaggery or sugar.
• Bring the rasam to a gentle simmer and cook for 5 minutes.

The Tempering

• Heat the ghee.
• Add mustard seeds and wait till they splutter.
• Add the cumin seeds and stir-fry for a few seconds till they start to change colour.
• Add the split red chillies, curry leaves, and asafoetida.
• Stir-fry for a few seconds.
• Add the tempering to the Mamidikaya Charu.
• Mi well and let the Raw Mango Rasam rest for 10 minutes.
• Serve with steamed rice and ghee. 

Keyword Mamidikaya Charu, Manga Rasam, Mavinakayi Saru, Raw Mango Rasam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!