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Raw Mango Rasam

7 Jul

Mamidikaya Pacchi Charu.

Raw mangoes are used extensively in Indian cooking. Apart from using them in pickles, mangoes are cooked in various ways. Here, raw mangoes are boiled in water till soft and the inside pulp is extracted. This raw mango pulp is mixed with enough water and later tempered. This mango rasam has a fresh tangy taste and is a little spicy.
Makes: 1 1/2 Cups of Raw Mango Rasam


Raw Mango Paste 2 tbsps
Onion 1 small
Tender Green Chillies 1 – 2
Jaggery 1 – 2 inch piece
Cilantro few sprigs
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel and finely chop or slice the onion.
Remove stems, wash and finely chop green chillies.
Wash and roughly chop cilantro.

Mix raw mango paste thoroughly in 1 1/2 cups of plain water.
Stir in jaggery, chopped onion, cilantro and sufficient salt.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to above mango rasam bowl.
Serve raw mango rasam with plain steamed rice and dollop of ghee.
Notes: Make sure raw mango is sour before cooking it.

Suggestions: If raw mango rasam is not sour enough, stir in more raw mango paste. If onion is too harsh, add the chopped onion to the tempering and let it cook for few seconds before adding the tempering to the mango rasam.
Variations: Whole mango can also be cooked on direct flame for smokey flavor. Once the raw mango skin goes completely black on stove top, cool and extract all the pulp. In this case, add turmeric powder to the rasam. Raw mango paste can be replaced with tamarind if necessary and Pacchi Charu is the variation.
Other Names: Pulla Mamidikaya Charu, Kaccha Aam Rasam.