Mango charu (Mango rasam) – tangy, with full of mango flavour and tasty. 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.
Other mango recipes : Mango sambar, Mango sweet pachadi, Mango rice, aam ka panna, Instant mango pickle,Cut mango pickle, Mango thokku, Mango thogaiyal
Mango rasam recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 10 minutes | Cook time: 20 mins | Serves: 4
Prep Time: 10 minutes | Cook time: 20 mins | Serves: 4
Click here for cup measurements
Ingredients
Mango, un ripe – 1
Small onion/ shallots – 5
Turmeric – 1/4 tsp
Salt – As needed
Green chilli – 3
Jaggery – 1 tsp
Coriander leaves – 1 tbsp, chopped
Small onion/ shallots – 5
Turmeric – 1/4 tsp
Salt – As needed
Green chilli – 3
Jaggery – 1 tsp
Coriander leaves – 1 tbsp, chopped
To grind
Green chilli – 2
Black pepper – 1 tsp
Cumin seeds – 1 tsp
Black pepper – 1 tsp
Cumin seeds – 1 tsp
To temper
Oil – 1 tsp
Mustard – 3/4 tsp
Red chilli – 1
Asafoetida – 1 generous pinch (Optional)
Curry leaves – 1 sprig
Mustard – 3/4 tsp
Red chilli – 1
Asafoetida – 1 generous pinch (Optional)
Curry leaves – 1 sprig
Method
- 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& 1/2 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
May 24, 2016 at 8:42 amHi will try this..but why no water added while boiling and three cups added thereafter?
Shankari Bagavathi
May 24, 2016 at 10:28 amWill try this. Pudhusa iruku 🙂
Sreedevi S Viswanathan
May 24, 2016 at 3:24 pmwhy onions are used as such?
Sita Lavanya
May 24, 2016 at 8:30 pmVery simple and easy recipe.we too make this recipe slightly different way.Picture are so tempeting
Bhavani Pratapani
May 25, 2016 at 6:51 amHi Raks
Thank you for trying it and happy that you liked it.
shivali
June 28, 2016 at 11:23 amSo that flavour remains intact while boiling …. I guess.