Raw Mango and Mint Rasam (A Summer Indian Style Soup)
Rasam is a staple in a South Indian household and 11 years ago when I married into a south Indian household I was most amazed by the whole cycle of eating. Dal, Sambhar, poriyal, rasam and then curd rice. It was almost like a sacred ritual and slowly over time I warmed up to it and the days I eat a south indian lunch, I find myself following the same sequence and a difference or a missing item tends to upset me. Strange how we become creatures of habit.
I got married in November, in the middle of Bangalore's almost winter and the tamarind, garlic pepper rasam felt honestly good but then came along summer and I visited hubby's ancestral village in Chittor, which is typically hot and hotter and that had me wondering on how do they eat rasam in that heat untill I was served with this beauty. The first time I ate this I drank two glasses of it after I finished eating it with rice.
Made with raw mangoes and mint, this rasam is perfect for summer. Cooling and so refreshing. N's granny owns a mango orchard in the village and he tells me that every summer they would walk upto the orchard to pluck the raw mangoes and those would be used to make the rasam after the mint would be plucked from the kitchen garden. A lifestyle we all aspire for and which was so common even till sometime ago?
This summer I got the Raw mango and mint summer rasam recipe from N's granny, she is 85 and speaks only Telegu and we had to have a lot of translation involved with N and I was worried if the results would be as good but they were stellar and granny had it herself and smiled wide.
So here the recipe of N's granny's summer rasam, the raw mango and mint rasam. I promise try this and it will be the only rasam you will be making this summer.
Raw Mango & Mint Rasam (My granny's summer rasam recipe)
- Peel and chop raw mangoes in small cubes.
- Boil raw mango, toor dal, green chilly, salt and turmeric powder with 4 glasses of water for one whistle and then 5 minutes on low flame. Allow the steam to escape.
- In a small pan, heat ghee and add heeng, sautee for 1 minute. Add curry leaves, smashed garlic pods, dry red chillies and sautee further for 2 minutes till teh garlic turns slightly brown
- Add the boiled raw mango and dal, along with pepper powder, rasam powder and mint leaves. Boil for 5-6 minutes
- Serve warm with rice and chilled as a soup
And if you love this and want to try one rasam with a twist, try this ripe mango rasam