Mango rasam is a tangy and flavorful South Indian soup made with raw mangoes and a blend of spices. It is a delicious and refreshing dish that is perfect for hot summer days. The tartness of the mangoes combined with the heat of the spices creates a unique and mouthwatering flavor that is sure to impress. Don’t miss out on trying this amazing variation of traditional rasam!
Mango Rasam
4
servings10
minutes15
minutesLearn how to make a delicious and tangy Green Mango Rasam, a South Indian dish packed with flavor. Try this recipe for a flavorful meal!
Ingredients
Green (Raw) Mango – 1 small size
Black Pepper – 1/2 teaspoon
Cumin (Jeeragam) – 1 teaspoon
Coriander seeds – 1 teaspoon
Red Chilli – 1
Green Chilli – 1
Turmeric Powder – a pinch
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry Leaves – few
Coriander Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash and peel the mango, then slice it into medium-sized pieces. For four people, a cup of mango pieces should suffice.
- Place them in a pressure cooker, add turmeric powder, a slit green chili, and two cups of water. Seal with the lid and cook for two to three whistles.
- Once the steam has been released, open the lid and thoroughly mash the mango pieces.
- Strain through a sieve to obtain a clear puree. Dilute with one or two more cups of water to achieve a thin consistency and set aside.
- In a small pan, dry roast the pepper, cumin, coriander seeds, and red chilies for a few seconds. Let them cool, then grind into a coarse powder.
- Combine this spice mix with the mango liquid. Add curry leaves and salt, stir well, and bring to a boil. Once boiling, remove from heat.
- Temper with mustard and asafoetida powder. Finish with a garnish of coriander leaves.
- Enjoy this tangy accompaniment with hot rice.
Perfect summer rasam:)
Thank you.
nice rasam…and son like tat vry much..