Mango Rasam is a simple and easy South Indian recipe. Unlike Tomato rasam and Cranberry Rasam, this Mango rasam has a unique taste. When the Mango is slightly ripe make rasam with it and enjoy.
Ingredients
1 ripe mango.
1/4 tsp turmeric powder.
2 tsp rasam powder.
Use jaggery or tamarind juice as needed. If your mango is sour enough you do not need tamarind. In the same way if the mango is sweet enough you do not need jaggery. In this case my mango is sour enough but not sweet enough. So I added a little stevia.
salt for your taste.
Chopped cilantro.
For Tempering
2 tbsp oil
1/8 tsp fenugreek seeds.
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 or 3 red chilies or 1/2 tsp crushed red chilies.
a pinch of hing (asafoetida)
a few curry leaves
Preparation
Wash, peel and cut the mango.
Put it in the blender and make a puree.
Procedure
In a sauce pan heat oil on medium heat.
When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering add crushed red pepper or cut red chili, hing and curry leaves. Then add the pureed mango. Rinse the blender jar and take that water also. Add some more water. Add salt, turmeric powder, rasam powder and 1/2 tsp jaggery. I added stevia instead of jaggery. Let this boil for about 10 to 15 minutes on low heat. You may add more water for your desired thickness and quantity. Adjust the salt accordingly. Add cilantro and turn off the flame. Enjoy ripe mango rasam or mamidi kaya charu with whole grain brown rice.
1 ripe mango.
1/4 tsp turmeric powder.
2 tsp rasam powder.
Use jaggery or tamarind juice as needed. If your mango is sour enough you do not need tamarind. In the same way if the mango is sweet enough you do not need jaggery. In this case my mango is sour enough but not sweet enough. So I added a little stevia.
salt for your taste.
Chopped cilantro.
For Tempering
2 tbsp oil
1/8 tsp fenugreek seeds.
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 or 3 red chilies or 1/2 tsp crushed red chilies.
a pinch of hing (asafoetida)
a few curry leaves
Preparation
Wash, peel and cut the mango.
Put it in the blender and make a puree.
Procedure
In a sauce pan heat oil on medium heat.
When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering add crushed red pepper or cut red chili, hing and curry leaves. Then add the pureed mango. Rinse the blender jar and take that water also. Add some more water. Add salt, turmeric powder, rasam powder and 1/2 tsp jaggery. I added stevia instead of jaggery. Let this boil for about 10 to 15 minutes on low heat. You may add more water for your desired thickness and quantity. Adjust the salt accordingly. Add cilantro and turn off the flame. Enjoy ripe mango rasam or mamidi kaya charu with whole grain brown rice.
Helpful Tips
Ripe mango rasam can be enjoyed as a soup also. Hot soups in the winter and cold soups in the summer taste really great.
Health Information
Mango is a good source of vitamin A and C. Mango contains good amount of fibre. It contains good amount of potassium. So it is good for lowering high blood pressure.
Please feel free to write your comments and suggestions below.
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Ripe mango rasam can be enjoyed as a soup also. Hot soups in the winter and cold soups in the summer taste really great.
Health Information
Mango is a good source of vitamin A and C. Mango contains good amount of fibre. It contains good amount of potassium. So it is good for lowering high blood pressure.
Please feel free to write your comments and suggestions below.
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