Rasavangi Recipe Easy Guide to Authentic Flavor

Rasavangi is a delightful South Indian dish that perfectly balances tangy and spicy flavors with the comforting essence of traditional Indian cooking. This simple yet flavorful recipe uses raw mangoes as the star ingredient, creating a dish that’s both refreshing and packed with zest.

Whether you’re looking to add a new twist to your meal or craving a dish that awakens your palate, rasavangi is sure to impress. Its vibrant taste and easy preparation make it a favorite for many households, especially during the mango season when raw mangoes are at their best.

This recipe is not only a treat for your taste buds but also a wonderful way to enjoy the nutritional benefits of raw mangoes, including vitamin C and antioxidants. Perfect as a side dish with rice or as a unique accompaniment to your everyday meals, rasavangi offers a burst of flavors that are both comforting and exciting.

Let’s dive into the details and learn how to make this authentic South Indian delicacy right in your kitchen.

Why You’ll Love This Recipe

Rasavangi stands out for its vibrant, tangy flavor that perfectly complements a variety of meals. It’s quick to prepare, requiring minimal ingredients that are easy to find in most Indian kitchens.

The raw mangoes provide a natural sourness, enhanced by aromatic spices and tempered mustard seeds, creating a medley of flavors that dance on your tongue.

This recipe is versatile and can be adapted to your spice preference, making it ideal for both beginners and seasoned cooks. It’s also a fantastic way to incorporate seasonal produce into your diet, offering a refreshing change from everyday dishes.

Plus, the simplicity of rasavangi means you can whip it up even on busy days without compromising on taste or nutrition.

Ingredients

• Raw mango: 1 large (about 200 grams), peeled and diced
• Tamarind paste: 1 teaspoon
• Green chilies: 2, slit
• Mustard seeds: 1 teaspoon
• Fenugreek seeds: ¼ teaspoon
• Asafoetida (hing): a pinch
• Curry leaves: 1 sprig
• Jaggery (optional): 1 teaspoon, grated
• Salt: to taste
• Water: 2 cups
• Oil: 1 tablespoon (preferably sesame or vegetable oil)

Equipment

• Medium saucepan
• Wooden spoon or spatula
• Measuring spoons
• Knife and cutting board
• Serving bowl
• Tempering pan or small skillet

Instructions

1. Prepare the raw mango: Peel and dice the raw mango into small cubes. Set aside.
2. Cook the mango: In a medium saucepan, add the diced raw mango and 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes or until the mango pieces soften.
3. Add tamarind and spices: Mix in the tamarind paste, green chilies, and salt. Let the mixture simmer for another 5 minutes to blend the flavors well.
4. Prepare the tempering: In a small skillet, heat the oil over medium heat. Add mustard seeds and let them crackle. Then add fenugreek seeds, curry leaves, and a pinch of asafoetida. Fry for about 30 seconds until aromatic.
5. Combine tempering with rasavangi: Pour the tempering over the simmering mango mixture. Stir well to incorporate all the flavors.
6. Add jaggery (optional): If you prefer a slight sweetness to balance the tanginess, add grated jaggery now. Stir until it dissolves completely.
7. Final simmer: Let the rasavangi simmer for another 2-3 minutes, then turn off the heat.
8. Serve: Transfer to a serving bowl and enjoy with steamed rice or your favorite South Indian bread.

Tips & Variations

For an extra layer of flavor, try adding a pinch of red chili powder or a few dried red chilies along with the tempering.

If raw mangoes are unavailable, you can substitute with a small amount of green apple for a different but delicious tangy twist.

To make the dish more protein-rich, add cooked moong dal or toor dal to the simmering mango mixture. This variation turns rasavangi into a more substantial dish perfect for lunch or dinner.

Nutrition Facts

Serving Suggestions

Rasavangi pairs beautifully with steamed white rice or brown rice, making it a perfect side dish for an everyday meal. It can also be served alongside South Indian staples like dosa or idli for a tangy contrast.

For a refreshing combination, try serving it with a simple yogurt raita to balance the tanginess.

For festive occasions, serve rasavangi as part of a larger spread with other regional favorites like lemon rice or vegetable sambar. It also complements lentil dishes and dry vegetable stir-fries wonderfully, adding a bright and lively flavor to the plate.

Conclusion

Rasavangi is a wonderful example of how simple ingredients can come together to create a dish bursting with flavor and tradition. Its tangy, spicy, and slightly sweet profile makes it an excellent accompaniment to a variety of meals, especially during mango season.

This recipe requires minimal preparation but offers maximum taste, making it an ideal choice for both novice cooks and experienced chefs looking to try something new.

By incorporating raw mangoes and aromatic spices, rasavangi not only satisfies your hunger but also provides a delightful sensory experience. Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its vibrant flavors and comforting warmth.

Don’t forget to explore other delicious recipes like lemon rice, vegetable sambar, and coconut chutney to complete your South Indian meal experience!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Rasavangi Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Rasavangi is a flavorful South Indian curry made with ridge gourd and tamarind. It’s a tangy and spicy dish perfect with rice or roti.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 medium ridge gourds (about 300g), peeled and chopped”, “1 tablespoon tamarind paste”, “2 tablespoons oil”, “1 teaspoon mustard seeds”, “1 teaspoon cumin seeds”, “2 dried red chilies”, “1/2 teaspoon turmeric powder”, “1 teaspoon red chili powder”, “1 teaspoon coriander powder”, “1 teaspoon jaggery or brown sugar”, “Salt to taste”, “2 cups water”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add mustard seeds and cumin seeds until they splutter.”}, {“@type”: “HowToStep”, “text”: “Add dried red chilies and saut\u00e9 for a few seconds.”}, {“@type”: “HowToStep”, “text”: “Add chopped ridge gourd, turmeric powder, red chili powder, coriander powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Mix well and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tamarind paste, water, and jaggery. Stir and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer covered for 20 minutes until ridge gourd is tender.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and garnish with fresh coriander leaves.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice or roti.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “2 g”, “fatContent”: “7 g”, “carbohydrateContent”: “12 g”}}