Mango rasam is one of my favorites during summer, it tastes tangy, sweet, mild spicy from tadka. This is one of those recipes even the picky eaters will love to eat. This south Indian delicacy usually served along with some rice. Rasam tastes best when chilled for an hour or else prepare rasam with chilled water. Mango rasam also called mango charu.

mango rasam

How to make mango rasam:

1  Wash raw baby mangoes underwater and chop the mangoes into cubes.

2  For boiling keep them in instant pot liner then add water.

3  Set it on MANUAL or PRESSURE COOK for 8 min and QR (Quick release).

4  Filter the water from mangoes and keep it aside. Add another cup of cool water and let mangoes cubes cool down.

5  Mash the mangoes with your hand and discard the skin.

6  Add the filtered water from step 4, turmeric, and salt.

mamidikaya charu

Tempering the rasam:

1   Pour oil in a pan over high heat. When the oil is hot enough, reduce heat to medium. 

2  Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, jaggery.

3  Pour the tempering over the rasam.

tadka

4  Serve rasam with steamed rice.

mango rasam rice

Youtube:

Mango Rasam

Mango rasam tastes tangy, sweet, mild spicy from tadka. This south Indian delicacy usually served along with some rice.
Print Recipe
mango rasam
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Ingredients

  • Raw mangoes - 233 grams or 2 cups or 2 medium raw baby mangoes
  • Water - 350 ml or 1 1/3 cups for boiling
  • Water - 1 cup
  • Turmeric - 1/8 tsp
  • Oil - 1 tbsp
  • Dry red chili - 6
  • Mustard seeds - 1/8 tsp
  • Cumin seeds - 1/8 tsp
  • Curry leaves - 6
  • Jaggery - 1/4 cup Add more for extra sweetness
  • Salt
  • Hing - 1/8 tsp

Instructions

HOW TO MAKE MANGO RASAM:

  • Wash raw baby mangoes underwater and chop the mangoes into cubes.
  • For boiling keep them in instant pot liner then add water.
  • Set it on MANUAL or PRESSURE COOK for 8 min and QR (Quick release).
  • Filter the water from mangoes and keep it aside. Add another cup of cool water and let mangoes cubes cool down.
  • Mash the mangoes with your hand and discard the skin.
  • Add the filtered water from step 4, turmeric, and salt.

TEMPERING THE RASAM:

  • Pour oil in a pan over high heat. When the oil is hot enough, reduce heat to medium.
  • Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, jaggery.
  • Pour the tempering over the rasam.
  • Serve rasam with steamed rice.

Nutrition

Serving: 1cup
Servings: 5
Author: Fashion chef in kitchen

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