Manga Rasam Recipe – Raw Mango Rasam Recipe

  • To begin making the Mango Rasam Recipe, first prep the fruit. Wash the mango, cut the stick and place it in a pressure cooker along with 1/2 cup of water.

  • 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 and cumin seeds and allow it to crackle.

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

  • Add the mango pulp. tomato, lemon juice and all the masalas, black pepper powder, turmeric powder, cumin powder, jaggery, the cooked dal, salt to taste and mix 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 and transfer Mango Rasam into a serving bowl and serve hot.

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

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