Archana's Kitchen

Manga Rasam Recipe - Raw Mango Rasam Recipe

June 18, 2019

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Manga Rasam Recipe - Raw Mango Rasam Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 30 M|Total: 40 M
Makes:4 Servings

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:

  1. Thakkali Rasam Recipe (South Indian Tomato Rasam)
  2. Pineapple Rasam Recipe
  3. Kollu Rasam Recipe (Nourishing Horse Gram Stew)

Watch video recipe of Manga Rasam Recipe - Raw Mango Rasam Recipe


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

Instructions for Manga Rasam Recipe - Raw Mango Rasam Recipe

    1

    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.

    2

    Pressure cook for 5 to 6 whistles and allow the pressure to release naturally.

    3

    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.

    4

    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.

    5

    Next, add the ghee in a saucepan. Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle.

    6

    Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds.

    7

    Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well.

    8

    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.

    9

    Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot.

    10

    Serve Mango Rasam Recipe along with Steamed RiceBeetroot Poriyal and Elai Vadam for a weekday meal.



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