Raw Mango Rasam

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Ingredients

Ingredients	Quantity
Raw mango	5 pieces
Tamarind, big gooseberry size	1
Sambhar powder (add 2 tbsp is you want it to be spicy)	1 1/2 tbsp
Turmeric powder	1/4 tsp
Grated jaggery	2 tsp
Salt and water	As needed
To temper
Cooking oil or gingely oil	1 1/2 tbsp
Mustard seeds	1/2 tsp
Urad dal	1 tsp
Cumin seeds/Jeera	1 tsp
Toor dal	1 tsp
Small onions, or sambhar onions	10
Garlic cloves	15
curry leaves	A few

Wash and slice the raw mango into big pieces. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook.Chop the onions, garlic cloves and curry leaves.
Check it with a knife whether the mango pieces are cooked soft but firm in shape.
Remove the cooked mango pieces in a plate and soak the tamarind in the water that was used to cook mango.
Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Sauté onions, garlic cloves and curry leaves until onion turns transparent.
Add the extract from soaked tamarind to the sautéed onion mixture.
Add turmeric powder, sambhar powder, jaggery and salt. Boil for 5-10 minutes until the gravy thickens.
Lastly, add the cooked mango pieces, give it a boil and switch off the flame after it thickens.
You can add a tsp of gingely oil for garnishing.

Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder.
Enjoy with plain rice, any kootu and appalam!
The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambhar powder if its tastes too tangy.
Adding jaggery helps to balance all the taste.