Mango rasam recipe | Mango charu

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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Mango rasam

Mango rasam is tangy, with full of mango flavour and tasty. No tamarind, only with mango this rasam is a must try. step by step photos.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Cup measurements

Ingredients

• 1 Mango unripe (raw)
• 5 Small onion/ shallots
• ¼ tsp Turmeric
• Salt as needed
• 3 Green chilli
• 1 tsp Jaggery
• 1 tbsp Coriander leaves chopped

To grind

• 2 Green chilli
• 1 tsp Black pepper
• 1 tsp Cumin seeds
• 1 tsp Oil
• ½ tsp Mustard
• 1 Red chilli – 1
• ⅛ tsp 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

1. Peel the skin of the mango and slice it roughly.
2. 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)
3. Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green chillies.
4. Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
5. Add it to the rasam, add jaggery and boil well for 2 mins.
6. Lastly add finely chopped onion, coriander leaves.
7. 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.