What is not to love about this tangy 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.
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.
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 Mammidikaya Chaaru.
Mi well and let the Raw Mango Rasam rest for 10 minutes.
Serve with steamed rice and ghee.