Tangy Mango Rasam Recipe

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Mango Rasam is a traditional South Indian household dish. It is specially prepared in the summer season. This Rasam is tangy, spicy, and very easy to prepare. This is one of the most flavorful and delicious Rasam which tastes best with hot steaming rice. You can serve this Rasam as a soup. Let’s follow this recipe.

Ingredients

1Mango (Ripe)
1/2 teaspoonWhole Black Pepper Corns, freshly ground
1/2 teaspoonRed chili powder
1 teaspoonRasam Powder (easily available at the market)
Saltto taste
1/2 teaspoonTurmeric powder (Haldi)
1 tablespoonLemon juice
5sprig Coriander leaves (Dhania), finely chopped

Ingredients for Seasoning

1/2 teaspoonGhee
1/2 teaspoonMustard seeds
1 teaspoonCumin seeds
1sprig Curry leaves
A pinchAsafoetida (hing)
3cloves Garlic

Directions

Wash the mango, slice it and place it in a pressure cooker along with 1 cup of water and cook for 15 min and then switch off the flame.
Then squeeze the pulp out and discard the seed and skin and strain this pulp through sieve to remove the excess fiber and you will be left with a silky smooth mango puree.
Next, add the ghee in a saucepan and 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 and add the curry leaves and dry red chili and fry it again.
Once roasted, add black pepper powder, turmeric powder salt, chili powder and Rasam powder and also the mango pulp and mix it well.
Add 1 cup of water if the Mango Rasam feels too thick.
Add the lemon juice and bring cook for 5 min and switch off the flame and add chopped coriander leaves and serve it with hot rice.

Meghna Nath