This Mango rasam is made with sweet mangoes, instead of the more common raw mango rasam. This is the perfect recipe to say goodbye to the mango season, when the heart is not done with mangoes yet – when they aren’t as sweet to eat them as they are
Who doesn’t love Rasam? This tangy soupy stew that is usually eaten with hot rice, has the ability to tantalize your tastebuds and also is a great palette cleanser. No South Indian meal is ever complete without it. The tangy sourness is the best quality of the dish that is usually derived from tomatoes and tamarind in the recipe. Known as Rasam in Tamil Nadu and as Chaaru or Saaru in Andhra Pradesh and the rest of South India, this dish is known to cure many an ailment, especially the common cold, because of the usual liberal use of peppercorns while it is being made.
The base recipe usually is the same but there are various versions of this usually made, the tomato and the lemon ones being the most popular. N’s mother makes lots of varieties of them at home, too and I ove gobbling up bowls of rasam, just as it is, because it is that yummy and light on the tummy – oh my god I made a rhyme! But in all seriousness, it is known to be very good for the digestive system too because almost all versions have turmeric and cumin, which are very good for digestion.
Other than tomatoes and lemon, there are also instances of fruits being used to bring in the sweet flavour that some rasams have.
This Mango rasam is made with sweet mangoes, instead of the more common raw mango rasam. This is the perfect recipe to say goodbye to the mango season, when the heart is not done with mangoes yet – when they aren’t as sweet to eat them as they are. It has the perfect balance of sweet, spicy and sour flavours which makes its great to be had with rice or as a soup or palette cleanser. Without much further ado, here’s the recipe~
More Rasam Recipes