Mamidikaya Charu ~ Raw Mango Rasam

This delightful and summer-time rasam is one of my MIL's signature Rasams. She reminded me of the rasam a few days back when I asked her about some traditional rasam varieties. I then remembered enjoying the rasam couple summers after our wedding. 

Incidentally my mom makes this rasam in a different way and we used to love it too. My mom adds tomato and cooked Toor dal to the rasam as well and adds the tough mango seed (Mamidi Tenka in Telugu) as well. So the choice is yours.

Since we get raw mangoes almost all year round, we have the luxury of enjoying this summer time delight in the thick of winter around here!! So here is Mamidikaya Charu  for day 6 of BM 13.

Ingredients - 

Raw Mango chunks 1 cup (depending on the sourness of the mango)
Rasam Powder 2 tsp (or as needed)
Salt as needed
Turmeric 1/4 tsp
Sugar/grated jaggery 2 tsp
Asafoetida a pinch

Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)

Method Of Preparation -

Pressure cook the mango chunks and upon cooling, puree adding Rasam Powder and adequate water. (Mango chunks can also be cooked in the microwave to reduce the cooking time).

{My MIL's suggestion - Strain the puree and set aside. Add as much water as needed while checking the sourness of the puree. Add Rasam Powder separately. }


In a heated sauce pan, add oil/ghee and the rest of the seasoning ingredients. After the mustard seeds splutter, pour in the boiled mango puree.

Add about 2 cups of water (or as needed) and turmeric, salt, sugar/jaggery and bring the rasam to a boil.

Reduce the flame, sprinkle in some asafoetida for extra flavor and remove from fire after about 2-3 min.

Garnish with coriander leaves. Cover with a lid until ready to serve it with steaming hot Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time 30 min (incl mango cooking time)
Makes about 4 cups