Rasam is a South-indian style tempered soup which is traditionally made of tomatoes and tamarind as a base, with the addition of other ingredients like lentils, seasonings and herbs. It is light on the stomach, very nutritious and is extremely tasty to go along with the simple home-cooked meal.
Though there are hundreds of different variations to make Rasam in different regions of South-India, I stick to the standard one consisting of Moong-dal, tomatoes, tamarind and Sambhar Powder. The key to a good Rasam is always the tangy-ness and this time when my mother visited me in Dublin, we thought we should try making Rasam using raw mangoes of the season instead of the standard tamarind for the sourness. It was just a random idea that popped up on seeing a leftover raw mango in the refrigerator.
It turned out to be awesome. The fruity flavor of the raw mangoes gave Rasam a very unique and fragrant flavor. Also, just one small raw mango gave enough sourness to the soup as compared to a larger quantity of tamarind that needs to be soaked over-night, strained and used in my usual Rasam recipe. This recipe is a keeper!
Here is the easy recipe for all you Rasam enthusiasts. Give it a go before the mango season gets over, and enjoy! xx
For the Rasam-
- 1 medium-sized Raw Mango
- 2 tbsn washed Yellow Moong dal (Lentils)
- 2 large ripe Tomatoes
- 1 tbsn heaped Rasam powder/Sambar powder
- Salt to taste
- Fresh Coriander leaves, washed and chopped
For the Tempering-
- 1 tbsn Oil
- 1/5 tsp Heeng (asafoetida powder)
- 2 tsp Mustard seeds
- 2 garlic cloves
- 7-8 fresh Curry leaves
- 4-5 dried Red chillies
- In a pressure-cooker, steam the raw mango for 2 minutes on low flame after one whistle on high. You can also choose to boil it in a sauce-pan for 7-8 minutes, covered. Keep to cool.
- Peel the boiled raw mango and extract the soft pulp. Transfer to a small bowl and mash with a fork. Set aside for later use.
- In the same pressure cooker, combine your tomatoes, Moong dal, and salt. Pour around 1-1.5 cups of water and put to steam for 5-7 minutes on low flame after the first whistle on high. The tomatoes and dal should be absolutely well-cooked. Keep to cool.
- If you want, you can choose to strain this liquid before tempering it. I like dal and tomato bits in my Rasam so I didn’t!
- In a mortar, take your garlic cloves with peel on and pound to course bits.
- Time to temper your rasam. In a small pan, heat some oil.
- Once hot, add the asafoetida. It should instantly sizzle.
- Next, add your mustard seeds and fry for a few seconds, until they crackle.
- Add the crushed garlic, curry leaves and dried red chillies and fry for around half a minute.
- Pour the tempering in your Rasam and let it simmer on low heat, for around 6-7 minutes.
- Finally, throw in lots of chopped Coriander leaves and give the Rasam a final stir.
- Serve piping hot with rice, or as it is! Enjoy!