Indian Raw Mango Soup/Mango Rasam

Mangoes are available in plenty during the Summer Season. I try to make as many recipes I can with the freshly available seasonal produce. And Mango Rasam is one such recipe. We can make this Rasam with easily available ingredients in the kitchen. I tried making this Rasam his summer and it turned out to a very tasty Rasam – tangy and spicy. This Rasam can be mixed with steamed Rice or can be served as a tasty soup before dinner.

Ingredients:

Raw Mango (medium sized) – 1

Freshly ground Black Pepper Powder – 1 tsp

Roasted Cumin Seed Powder – ½ tsp

Green Chillies – 2 (chopped into two)

Curry Leaves – from 1 twig

Finely chopped Coriander Leaves – 2 tbsp

Gur (Jaggery) or Sugar – 1 tsp

Turmeric Powder – 1 pinch

Salt to suit taste

For Seasoning:

Ghee – 1 tsp

Mustard Seeds – ¾ tsp

Cumin Seeds – ½ tsp

Red Chillies – 2 (broken)

Curry Leaves – from 1 twig

Asafoetida – 1/8 tsp

Method:

Cook the whole Mango in a pressure cooker for 3 to 4 whistles till it becomes soft.

When it cools down, peel off the skin and discard.

Squeeze the Mango to get the pulp and collect the pulp in a bowl. Discard the seed. Add 1 ¼ to 1 ½ litres of water to the pulp and mix well. Keep aside this Mango water.

Take the freshly ground Black Pepper Powder, Roasted Cumin Seed Powder, Green Chillies, Curry Leaves, Finely chopped Coriander Leaves,  Gur (Jaggery) or Sugar, Salt and Turmeric Powder in a vessel.

Crush everything together with hand.

Add the prepared Mango Water. Taste for spiciness and salt. Add more black Pepper Powder to add spiciness, if required. If you find it tangier, add more Jaggery.

Keep the vessel on medium flame. When the Rasam starts boiling, continue boiling for a minute and switch off the flame.

Heat Ghee in a small pan. Add Mustard Seeds, Cumin Seeds, broken Red Chillies and Curry leaves. When the Mustard starts crackling, add the Asafoetida.

Transfer this seasoning immediately to the Mango Rasam. Close the vessel with a lid and allow it to rest for 10 minutes.

Done!

Note:

You can also extract the Mango pulp in another method.

Cut the Mangoes along with the skin. Cook the Mango pieces in 2 cups of water for 8 to 10 minutes along with the seed. Once it cools dwon, squeeze out the pulp.