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Mango Rasam

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Ingredients

Adjust Servings:
1 mango – unripe
5 shallots
¼ tsp turmeric
Salt to taste
3 green chillies
1 tsp jaggery
1 tbsp coriander leaves – chopped
For Grinding
2 green chillies
1 tsp black pepper
1 tsp cumin seeds
For Tempering
1 tsp oil
¾ tsp mustard
1 red chilli
1 pinch asafoetida
1 sprig curry leaves

Nutritional information

216
calories
41.94 g
carbohydrates
3.81 g
protein
6.03 g
fat
55 mg
sodium
0 mg
cholesterol

Mango Rasam

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 2
  • Easy

Ingredients

  • For Grinding

  • For Tempering

How to make Mango Rasam

  • Peel the skin of the mango.
    • slice it roughly.
  • Add mango pieces to a pressure cooker without water and cook for 2-3 whistles.
  • Mash the mango well.
    • Add 2 ½ - 3 cups water, salt, slit green chillies and turmeric.
    • Mix well and bring it to boil.
    • Add the pepper powder, cumin seeds, and green chilli.
    • Add to the rasam.
  • Add jaggery and boil well for 2 mins.
  • Add the shallots and coriander leaves.
  • Temper with the items labelled ‘For Tempering’ and mix the ingredients into the rasam.

Trivia

The much loved mlligatawny soup, a British pub staple, is really a rasam variant.

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Sweet Sevai
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Thinai Idiyappam
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Sweet Sevai

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