Manga Rasam Recipe - Raw Mango Rasam Recipe
A vegetarian South Indian Recipes recipe with mango (raw), water, arhar dal (split toor dal) - cooked. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Mango Rasam Recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water
mango (raw)(1)water(1/2 cup) - 2
Close the cooker with lid
- 3
Pressure cook for 5 to 6 whistles and allow the pressure to release naturally
- 4
When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels
mango (raw)(1) - 5
Add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree
mango (raw)(1)water(1/2 cup) - 6
Keep aside
- 7
Cook the toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally
water(1/2 cup)arhar dal (split toor dal) - cooked(1/4 cup) - 8
Once the pressure releases, mash the toor dal until smooth and keep aside
arhar dal (split toor dal) - cooked(1/4 cup) - 9
Next, add the ghee in a saucepan
ghee(1 tablespoon) - 10
Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 11
Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)green chillies - slit(2)asafoetida (hing) - a pinchinch ginger - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(5) - 12
Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well
mango (raw)(1)arhar dal (split toor dal) - cooked(1/4 cup)cumin seeds (jeera)(1 teaspoon)tomato - diced(1)cumin powder (jeera)(1 teaspoon)lemon juice(1 tablespoon)black pepper powder - freshly ground(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)/2 coriander powder (dhania)(1 teaspoon)jaggery(1 tablespoon)salt - to taste - 13
Add about 2 cups of water to adjust the consistency of the rasam
water(1/2 cup) - 14
Bring the Mango Rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat
mango (raw)(1) - 15
Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot
mango (raw)(1)sprig curry leaves(1)inch ginger - finely chopped(1)/2 coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(5) - 16
Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal
mango (raw)(1)
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Manga Rasam Recipe - Raw Mango Rasam Recipe
A vegetarian South Indian Recipes recipe with mango (raw), water, arhar dal (split toor dal) - cooked. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Mango Rasam Recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water
mango (raw)(1)water(1/2 cup) - 2
Close the cooker with lid
- 3
Pressure cook for 5 to 6 whistles and allow the pressure to release naturally
- 4
When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels
mango (raw)(1) - 5
Add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree
mango (raw)(1)water(1/2 cup) - 6
Keep aside
- 7
Cook the toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally
water(1/2 cup)arhar dal (split toor dal) - cooked(1/4 cup) - 8
Once the pressure releases, mash the toor dal until smooth and keep aside
arhar dal (split toor dal) - cooked(1/4 cup) - 9
Next, add the ghee in a saucepan
ghee(1 tablespoon) - 10
Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 11
Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)sprig curry leaves(1)green chillies - slit(2)asafoetida (hing) - a pinchinch ginger - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(5) - 12
Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well
mango (raw)(1)arhar dal (split toor dal) - cooked(1/4 cup)cumin seeds (jeera)(1 teaspoon)tomato - diced(1)cumin powder (jeera)(1 teaspoon)lemon juice(1 tablespoon)black pepper powder - freshly ground(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)/2 coriander powder (dhania)(1 teaspoon)jaggery(1 tablespoon)salt - to taste - 13
Add about 2 cups of water to adjust the consistency of the rasam
water(1/2 cup) - 14
Bring the Mango Rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat
mango (raw)(1) - 15
Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot
mango (raw)(1)sprig curry leaves(1)inch ginger - finely chopped(1)/2 coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(5) - 16
Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal
mango (raw)(1)
Rate this recipe
