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 tantalise your taste buds 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. This Mango rasam is made with sweet mangoes, instead of the more common raw mango rasam. It 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.
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 love 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.
Without much further ado, here’s the recipe ~
More Rasam Recipes:
- 1 mango Medium ripe Banganpally or similar
- 1/2 tsp black pepper freshly ground
- 1/2 tsp red chilli powder
- 1 tsp Rasam Powder
- to taste salt .
- Pinch turmeric .
- 1 medium lemon juice
- 1/2 tsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- Sprig curry leaves
- pinch heeng
- 2 - 3 pods garlic .
For the garnish
- handful fresh co . Fresh
- Wash and Slice the mango, I like to retain the peel if you junk it if you like.
- Pressure cook it for 10 minutes with 1 cup of water.
- Squeeze the pulp out of the cooked mangoes and discard the seed and the peel if you used it.
- Strain it through a large holed sieve to remove the bigger fibrous bits.
- 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.
- 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.
- Add one more cup of water if the rasam feels too thick, lemon juice, rasam powder and boil it for 5 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice or drink it as a soup.