“Rasam” is a Tamil word that translates to “liquid” in the famous South Indian cuisine. However, “Rasam” describes a spicy soup cooked with either tamarind or tomato juice. Steamed rice is often served with this South Indian dish, although it may also be served as a beverage or soup. Curry leaves, mustard seeds, dried red chilies, and hing are added to the tamarind or tomato liquid before the rasam is finished with this tantalizing flavor.
Raw mangoes are blended with fresh spices and coriander leaves in the Manga Rasam Recipe to create a delicious tangy rasam. It’s a fantastic side dish, steaming steamed rice and poriyal. To make this mango rasam dish, you’ll need mangoes in addition to the other ingredients. Traditional rasam is given a modern makeover in this dish.
- One Raw Mango
- Cooked split Toor dal (Arhar dal) 1/2 cup water
- The ghee is one tablespoon.
- The seeds (Rai/ Kadugu) of one teaspoon of mustard
- A tablespoon of Cumin seeds (Jeera)
- 1 Curry leaf sprig
- slit Asafoetida (hing) with a sprinkle of salt
- Finely minced one-inch ginger
- Diced Tomatoes
- 1 tsp. ground cumin (Jeera)
- One tablespoon of Lemon Juice
- 1/2 tsp. freshly ground black pepper powder
- 1 tsp. ground turmeric (Haldi)
- Crushed Coriander Seed (Dhania)
- Add one tablespoon Of Jaggery Salt, as desired.
- coriander (dhania) leaves, cut into five sprigs
- To start cooking the mango rasam recipe, you first need to clean your mango, chop off the stem, and then set it in a pressure cooker and half a cup of water. Place the cover on the stove and turn it off.
- Keep the pressure naturally released after cooking under pressure for 5 to 6 whistles.
- The pulp may be squeezed out, and the stone and peels discarded after the pressure has been released and the mango has cooled. Make a smooth mango puree by blending the mango pulp with half a cup of water in a blender. Keep an eye out for it.
- Let the pressure naturally release after cooking the toor dal for 5 to 6 whistles in 1 cup of water. Toor dal may now be mashed into a smooth paste and stored in an airtight container.
- In a saucepan, melt the ghee. Fling in the mustard seeds and cumin seeds after heating the ghee and let them crackle.
- After the seeds begin to crackle, the asafoetida, curry leaves, green chilies, and ginger should be added.
- Then, add the mango pulp and all other ingredients—including the tomato, lemon juice, black pepper, turmeric, cumin, jaggery, and cooked dal—and stir everything together.
- Adjust the rasam’s consistency by adding roughly 2 cups of water. For approximately 10 minutes, bring the Mango Rasam to a vigorous boil and then turn off the heat.
- In a serving dish, add Mango Rasam, mix the chopped coriander leaves into the mixture, and serve it hot.
This is the ideal dish for the upcoming warm months. An excellent accompaniment to rice and curry or a soup or palate cleanser is the Mango Rasam, which has the ideal blend of sweetness, heat, and acidity. For a quick weeknight supper, combine the Mango Rasam Recipe with Steamed Rice, Beetroot Poriyal, and Elai Vadam.