Manga Rasam Recipe - Raw Mango Rasam Recipe
The Manga Rasam Recipe is a delicious tangy rasam made from Raw Mangoes and combined along with rasam powder and coriander leaves. It makes a great side dish along with hot steamed rice and poriyal.
Mango Rasam is a tangy, sweet and spicy recipe that is made from mangoes. It is twist to the traditional rasam recipe. It is made with sweet mangoes instead of the more commonly used raw mango.
It is a the perfect recipe for this season as we say goodbye to the mangoes and welcome the rains. 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.
If you like this Mango Rasam Recipe, you can also try other Rasam recipes such as
- 1 Mango (Ripe)
- 1/2 teaspoon Black pepper powder , freshly ground
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Cumin (Jeera) powder
- 1 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 tablespoon Lemon juice
- 5 sprig Coriander (Dhania) Leaves , finely chopped Ingredients for Seasoning
- 1/2 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin (Jeera) seeds
- 1 sprig Curry leaves
- Asafoetida (hing) , A pinch
- 3 cloves Garlic
How to make Manga Rasam Recipe - Raw Mango Rasam Recipe
To begin making the Mango Rasam Recipe, first prep the fruit. Wash the mango, slice it and place it in a pressure cooker along with 1 cup of water.
You can choose to retain or remove the peels, as per your convenience. Pressure cook the mango until you hear one whistle and turn off the heat.
When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels. Strain this pulp through sieve to remove the excess fibre. You will be left with a silky smooth mango puree.
Next, add the ghee in a saucepan. When it gets slightly warm, add mustard, cumin and asafoetida and gently toss for a couple of minutes. Then, add the garlic and fry till it turns slightly brown. Add the curry leaves and dry red chilli next and fry again.
Once roasted, add black pepper powder, turmeric powder, chilli powder, cumin powder, coriander powder along with the mango pulp and mix well.
At this stage you can add an additional cup of water if the Mango Rasam feels too thick. Check the salt and spice levels after you have added water and adjust to suit your taste.
Squeeze in the lemon juice and bring the Mango Rasam to a brisk boil for about 5 minutes and turn off the heat.
Stir in the chopped coriander leaves and serve.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.