Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Raw mango rasam recipe | Mango saaru | Mavinakayi saaru | Appe saaru | Appe huli | Mamidikaya charu | Mangai rasam


Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Raw mango rasam recipe | Mango saaru | Mavinakayi saaru | Appe saaru | Appe huli | Mamidikaya charu | Mangai rasam with detailed step by step photos, instructions, and raw mango benefits.

Raw mango rasam is an appetizing soup filled with mango flavors. This recipe is effortless and quick to make as it calls for just a few ingredients: sour green mango and Indian spices.

This delicious mango rasam contains sweet, sour, and tangy flavors, making it more flavorful and aromatic. It tastes delicious when served hot with steamed rice. It can also be consumed as a soup. It is even served at functions and weddings in coastal Karnataka in India.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Appe kayi is a renowned wild mango specifically used to make mango pickles and rasam in Malnad. Appe saaru is basically a Karnataka dish, a specialty of the Udupi Malnad region. This saaru is prepared during summer as the appe mavinakayi variety is abundant in season.

Appe kayi rasam is quite unique and distinct from our classic rasam. It is a must-try if you are fond of mangoes. However, you can use any variety of sour raw mango to make appe huli saaru.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Sarru/Rasam/Charu is a light savory soup, a basic everyday recipe in South Indian households. It is usually consumed after sambar rice and before curd rice. Rasam is a soul-comforting and mouth-watering recipe as it plays a significant role in digestion.

Mavinakayi means green mango, and huli refers to sour in Kannada. The word Mamidikaya indicates raw mango in Telugu and Manga or Mangai in Tamil.

Mango is my favorite fruit, and I love to make as many recipes as possible using raw mango and ripe mangoes when they are in season. One such recipe is raw mango saaru. Try this at home and simply enjoy the mango flavor to the fullest in the mango season.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Recipe - Raw mango rasam recipe | Mango saaru | Mavinakayi saaru | Appe saaru | Appe huli | Mamidikaya charu | Mangai rasam


Serves - 4
Cuisine - South Indian
Region - Udupi, Karnataka
Course - Soup/Main
Prep time - 10 mins | Cook time - 30 mins | Total time - 40 mins
Diet - Vegetarian and Vegan
Author - Pavithra

Raw mango rasam ingredients:

Raw or Green Mango - 2 small
Water - 2 to 4 cups
Green Chillies - 2 slit
Turmeric powder/Haldi - 1/4 tsp
Jaggery - 1 tbsp 
Salt - 1 tsp/ As per taste
Coriander leaves/ Cilantro - 5 sprigs chopped

To temper:

Ghee - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Red chili - 1 optional
Asafoetida/hing - 1/4 tsp

Tips:

1. Choose a sour raw mango but not too sour.
2. Adjust chilies as per spice.
3. You can use ghee, coconut oil, or regular cooking oil for tadka. But coconut oil enriches the flavor of the rasam.
4. Do not skip hing and methi seeds in the tadka/tempering.
5. You can either use jaggery or sugar to balance the overall flavor.
6. You can cook the raw mango chunks in a pressure cooker or microwave.
7. Adjust water quantity as per the rasam consistency. Add more water if you like thin soup consistency; add less for a thicker texture.

How to make raw mango rasam recipe:


1. Firstly, wash the mango, trim the stem and peel the mango skin using the peeler.

2. Secondly, dice the raw mango into small chunks.

3. Thirdly, heat a saucepan with mango chunks, turmeric powder, green chili, and 1 to 2 cups of water over a medium flame.

4. Close the saucepan with a lid and let it cook nicely.

5. Switch off the flame once the mango pieces are boiled well.

6. Let it cool down for 10 mins.

7. Now, add the boiled mango chunks to a mixer grinder. Keep the water aside, and do not throw away the water.

8. Blend to make a smooth mango puree.

9. Add the mango pulp to the same saucepan and mango-boiled water. You can pour another 1 to 2 cups of water to adjust the consistency of the rasam.

10. Throw in some salt to taste, mix everything well, and turn the stove to medium heat.

11. Bring the mango rasam to a brisk boil for about 10 minutes till you see the froth around the edges, and add a tbsp of jaggery. Mix it well.

12. Let the rasam boil for another 5 mins, and then turn off the heat.

13. Next, pour coconut oil/ghee into a small pan.

14. Once it is hot, add mustard seeds and cumin seeds and allow them to crackle. Then add fenugreek seeds, asafoetida, and curry leaves, and saute for a few seconds.

15. Pour the seasoning/tadka over the mango rasam.

16. Stir and garnish it with chopped cilantro/coriander leaves.

17. Transfer the mango Rasam into a serving bowl and serve hot with steamed rice and any vegetable poriyal for a lunch meal.

How to make appe saaru with step by step photos:


1. Firstly, wash the mango, trim the stem and peel the mango skin using the peeler.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

2. Secondly, dice the raw mango into small chunks.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

3. Thirdly, heat a saucepan with mango chunks, turmeric powder, green chili, and 1 to 2 cups of water over a medium flame.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

4. Close the saucepan with a lid and let it cook nicely.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

5. Switch off the flame once the mango pieces are boiled well.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

6. Let it cool down for 10 mins.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

7. Now, add the boiled mango chunks to a mixer grinder. Keep the water aside, and do not throw away the water.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

8. Blend to make a smooth mango puree.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

9. Add the mango pulp to the same saucepan and mango-boiled water. You can pour another 1 to 2 cups of water to adjust the consistency of the rasam.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

10. Throw in some salt to taste, mix everything well, and turn the stove to medium heat.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

11. Bring the mango rasam to a brisk boil for about 10 minutes or till you see the froth around the edges, and add a tbsp of jaggery. Mix it well.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

12. Let the rasam boil for another 5 mins, and then turn off the heat.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

13. Next, pour coconut oil/ghee into a small pan.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

14. Once it is hot, add mustard seeds and cumin seeds and allow them to crackle. Then add fenugreek seeds, asafoetida, and curry leaves, and saute for a few seconds.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

15. Pour the seasoning/tadka over the mango rasam.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

16. Stir and garnish it with chopped cilantro/coriander leaves.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

17. Transfer the mango Rasam into a serving bowl and serve hot with steamed rice and any vegetable poriyal for a lunch meal.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli


Health Benefits of Raw Mango:

1. Raw mango lowers cholesterol.
2. It contains vitamin C and antioxidants.
3. It improves digestion.
4. It helps to reduce acidity in the stomach.
5. Raw mango gives a lot of energy.
6. It detoxifies the liver.
7. It strengthens the immune system.
8. It helps in weight loss.
9. Good for hair, skin, and teeth.
10. It prevents dehydration.
11. It treats stomach disorders like constipation, indigestion, and bloating.

Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Try this Raw mango rasam | Mango saaru | Mavinakayi saaru | Appe saaru | Appe huli and let me know how it turns up. Express your thoughts in the comment section below; I can't wait to hear from you!

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Raw mango rasam recipe | Appe saaru | Mavinakayi saaru | Mango saaru | Appe huli

Learn how to make Raw mango rasam | Mango saaru | Mavinakayi saaru | Appe saaru | Appe huli | Mamidikaya charu | Mangai rasam recipe with detailed stepwise photos, and health benefits.


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1 Comments

  1. Nice raw mango rasam.
    Pavis kitchen delights with new varieties.
    Best wishes.
    Revathi

    ReplyDelete

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