Mango Rasam

Mango Rasam
Mango Rasam
Mango Rasam


Rate it!0050


    Medium ripe Banganpally Mango.
    Freshly ground Black pepper.
    1/2 tsp
    Red Chilli powder.
    1/2 tsp
    Rasam powder.
    1 tsp
    to taste.
    Large Juice of lemon.
    For Seasoning
    1/2 tsp
    Mustard seeds.
    1/2 tsp
    Cumin seeds.
    1/2 tsp
    Curry leaves.
    Generous hing.
    Garlic .
    2-3 pods
    For the garnish
    . Fresh coriander leaves


    1. Wash the Mango. Slice the mango, I like to retain the peel if you junk it if you like.
    2. Pressure cook it for 10 minutes with 1 cup of water.
    3. Squeeze the pulp out of the cooked mangoes and discard the seed and the peel if you used it.
    4. Strain it through a large holed sieve to remove the bigger fibrous bits.
    5. In a sauce pan add the ghee and when it slightly hot add mustard ,cumin and asafoetida. Fry for two minutes and add the garlic. Fry till it turns slightly brown.
    6. Add curry leaves, dry red chilli and fry for another two minutes. Add the black pepper powder, turmeric and chilli powder along with the mango pulp.
    7. Add one more cup of water if the rasam feels too thick, lemon juice, rasam powder and boil it for 5 minutes.
    8. Garnish with fresh coriander leaves and serve hot with steamed rice or drink it as a soup.
    Similar Posts