1

To begin making the Karnataka Style Mango Rasa Recipe | Mangrasa, remove the skin of mangoes and cut the mango into small thin slices. Keep this aside for further use.

2

In a tadka pan,  add fenugreek seeds and dry roast until you get nice aroma. Keep this aside to cool.

3

To the same pan, add cumin sauté well on medium heat for a minute or till fragrant. Switch off the heat and keep aside.

4

Once the fenugreek and cumin seeds cool down, transfer them into a mixer jar and grind it into a fine powder.

5

In a pan, add oil and heat for a minute on medium flame. Now add the ground masala powder and sauté for a minute. Now add hing and fry for about 30 seconds.

6

Next, add mango slices and cook on medium flame for 5 minutes. Now add grated jaggery, red chilli powder and salt to the cooked mango rasa.

7

Add water to this mango rasa and cook for 5 minutes until the jaggery melts.

8

Cook the Mango Rasa on medium flame for 5 more minutes until it thickens to jam type consistency. Switch off the flame.

9

Cool the mango rasa or mangrasa and store in airtight container. This can stay good for 5-7 days under refrigeration when kept in an airtight container.

10

Serve Karnataka Style Mango Rasa Recipe | Mangrasa along with Udupi Style Pelakai Teepee Dosa Recipe and South Indian Coconut Chutney for breakfast.

Note: 

• The quantity of jaggery can be adjusted depending on the sweetness of mango.
• The mangoes can be grated and used in the recipe.
• Though any refined oil can be used in this recipe, coconut oil provides that fine and subtle sweetness that brings in an authenticity to this recipe.