Manga Rasam Recipe - Raw Mango Rasam Recipe
The Manga Rasam Recipe is a delicious tangy rasam made from Raw Mangoes and combined along with fresh spice powders and coriander leaves. It makes a great side dish along with hot steamed rice and poriyal.
Mango Rasam Recipe is a tangy, sweet and spicy recipe that is made from mangoes. It is a twist to the traditional rasam recipe.
It is a the perfect recipe for summer season. The Mango Rasam has the perfect balance of sweet, spicy and sour flavours, best served piping hot, making it a great addition to a meal with rice and curry, or even as a soup or palate cleanser.
Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal.
If you like this Mango Rasam Recipe, you can also try other Rasam Recipes to serve along with your South Indian Meals:
10 M
30 M
40 M
4 Servings
Ingredients
- 1 Mango (Raw)
- 1/2 cup Water
- 1/4 cup Arhar dal (Split Toor Dal) , cooked
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 2 Green Chillies , slit
- Asafoetida (hing) , a pinch
- 1 inch Ginger , finely chopped
- 1 Tomato , diced
- 1 teaspoon Cumin powder (Jeera)
- 1 tablespoon Lemon juice
- 1/2 teaspoon Black pepper powder , freshly ground
- 1 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Jaggery
- Salt , to taste
- 5 sprig Coriander (Dhania) Leaves , finely chopped
How to make Manga Rasam Recipe - Raw Mango Rasam Recipe
To begin making the Mango Rasam Recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water. Close the cooker with lid.
Pressure cook for 5 to 6 whistles and allow the pressure to release naturally.
When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels. Add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree. Keep aside.
Cook the toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally. Once the pressure releases, mash the toor dal until smooth and keep aside.
Next, add the ghee in a saucepan. Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle.
Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds.
Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well.
Add about 2 cups of water to adjust the consistency of the rasam. Bring the Mango Rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat.
Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot.
Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal.
