
Mango rasam is tangy, with full of mango flavour and tasty. No tamarind, only with mango this rasam is a must try.
I have never imagined this idea of making rasam with mango, until a reader friend(Bhavani) sent me the recipe and picture and asked me to try. Since it’s mango season, I know I will try it out. Had few doubts about the ingredients in the rasam that, how it will taste together. But it was perfect and yummy!
If you have not yet tried this one, you must try this one in this mango season. Me and Vj liked it a lot. The onion added at the end gives a totally different flavour at the end. If you prefer to omit, you can and just enjoy the mango's flavour to the fullest.
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Recipe card
Mango rasam
Ingredients
- 1 Mango unripe (raw)
- 5 Small onion/ shallots
- ¼ teaspoon Turmeric
- Salt
- 3 Green chilli
- 1 teaspoon Jaggery
- 1 tablespoon Coriander leaves chopped
To grind
- 2 Green chilli
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 Red chilli – 1
- ⅛ teaspoon Asafoetida Optional
- 1 Curry leaves sprig
Instructions
- Peel the skin of the mango and slice it roughly.
- Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in the cooker, not in the vessel with mango)
- Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green chillies.
- Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
- Add it to the rasam, add jaggery and boil well for 2 mins.
- Lastly add finely chopped onion, coriander leaves.
- Temper with the items under ‘To temper’ table and mix in to the rasam.
Notes
- You can make without onion too.
- I found, before adding onion, the rasam had more of mango flavour. After adding onion, it changes, but in a good way.
- Depending on the size and tanginess of the mango, adjust the water quantity. Also note that you have to balance salt, spice accordingly.
Mango rasam step by step photos
- Peel the skin of the mango and slice it roughly.
- Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in the cooker, not in the vessel with mango)
- Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green chillies.
- Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
- Add it to the rasam, add jaggery and boil well for 2 mins.
- Lastly add finely chopped onion, coriander leaves.
- Temper with the items under ‘To temper’ table and mix in to the rasam.
Notes
- You can make without onion too. I found, before adding onion, the rasam had more of mango flavour. After adding onion, it changes, but in a good way.
- Depending on the size and tanginess of the mango, adjust the water quantity. Also note that you have to balance salt, spice accordingly.
Serve hot with rice. We had with rice, but it tastes great as such too. I loved it to have it as such.
monica
Hi will try this..but why no water added while boiling and three cups added thereafter?
Shankari Bagavathi
Will try this. Pudhusa iruku 🙂
Sreedevi S Viswanathan
why onions are used as such?
Sita Lavanya
Very simple and easy recipe.we too make this recipe slightly different way.Picture are so tempeting
Bhavani Pratapani
Hi Raks
Thank you for trying it and happy that you liked it.
shivali
So that flavour remains intact while boiling .... I guess.
Maria
My both favourite things in one recipe is an amazing combination. I made it last week and it came out very tasty. Thanks for sharing this wonderful recipe 🙂