Mavinakayi Saaru | Instant Raw Mango Rasam

One of the easiest rasam recipes that you can make in flat 30 minutes and just 5 Ingredients!

Come summer, the mangoes are ubiquitous and you can’t stop indulging in them. The raw mangoes come in as early as Feb end or March to usher in the Lunar New year as per the Hindu almanac. Agree that there are at least 10 variations of mango rasam but this is something I tried and tested 2 years ago and it still remains a family favourite.

This kinda rasam is an instant hit because it involves very minimal work in the kitchen. Esp when you’re super lazy and you need to make a quick meal, this comes in handy.

If only mangoes were available throughout the year, especially during monsoon and winter I’d sip on this saaru all day long. It doesn’t really have a sharp tangy flavour, the jaggery adds a sweet taste to it which creates a fine balance between other flavours.

You know what’s the best part? This can be sipped on as an appetizer before meal or even as a digestive after meal. Settles it down completely for you. That’s how you say bye bye to flatulence and keep your gut happy and clean.

Mango Raw - saaru - Slurpy Platter (3)
Mavinakayi Saaru | Instant Raw Mango Rasam
One of the easiest rasam recipes that you can make in flat 30 minutes and just 5 Ingredients!
Mango Raw - saaru - Slurpy Platter (3)
Mavinakayi Saaru | Instant Raw Mango Rasam
One of the easiest rasam recipes that you can make in flat 30 minutes and just 5 Ingredients!
Servings Prep Time
4Cups 10 Minutes
Cook Time
20Minutes
Servings Prep Time
4Cups 10 Minutes
Cook Time
20Minutes
Ingredients
For Seasoning
Instructions
  1. Pressure cook the chopped mangoes with a cup of water and turmeric for one whistle. If you don't have a cooker, you can cook it in a saucepan for 10-15 minutes until the mango is slightly tender.
  2. Let the mangoes cool completely. Retain the water and grind the mangoes with green chilli and cumin to a fine paste.
  3. Now add the ground paste with water and bring to a boil. Mix the ground paste with the cooked water and add 2 more cups of water (You will see lumps of the ground paste, give it a quick stir and let the lumps dissolve). Add salt, jaggery and give it a stir.
  4. Meanwhile heat ghee in a small kadai and add the mustard, cumin, let it splutter, add the hing. Finally add the curry leaves and pour it over the rasam mixture. Top it off with fresh coriander.
Recipe Notes

The raw mango should be semi-ripe, as in it should have a green and red tinge. This makes the rasam sweet and sour and tastes great.
Like a similar, instant rasam that can save your day? Check out this Pepper Rasam Recipe.



Leave a Reply

Your email address will not be published. Required fields are marked *