If pineapple,lemon…..can be used for rasam,why not raw mango.As stated in my previous post related to raw mango

properties to be a body coolant,this recipe is to be included for summer compulsorily to combat heat.

Similar to the Aam Panna recipe( a drink made with boiled mango)the mango has to be boiled and mashed before

adding to the rasam.

The tanginess in the mango is more than enough for this rasam,so adding tamarind or lime is not needed.

This rasam can be served with hot steaming rice with your favourite accompaniments.

Do try this recipe and post in your comments.

Now to the recipe….

INGREDIENTS (serves 4-5 )

1 raw mango peeled and sliced

3 cups water

1/4 tsp jaggery

salt to taste

Powder coarsely

2 dry chillies

1 tbsp.tuvar dal or gram dal (dry roasted)

1 tsp cumin seeds

7-8 cloves garlic (unpeeled)

10-12 black peppercorns

few curry leaves

1/2 tomato

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1 dry chilli

a pinch of asafoetida

curry leaves

METHOD

Cook the raw mango slices till soft .Blend it fine, and set aside.

Powder the ingredients listed for coarse grinding, and set aside.

Heat oil, and add the ingredients for tempering. Add the coarsely ground mixture and sauce for 2 minutes.

Add the mango paste and the required amount of water, and the rest of the ingredients.

Allow to reach a boil, and remove from fire.