Mango rasam is the perfect dish for people that have a liking for Indian cuisine. Rasam itself is an iconic Indian dish that is prepared using korum or tamarind juice for a base and the famous rasam powder (a mixture of grinded up spices typically used in the preparation of rasam). Various other ingredients are added to it to give the dish variety and diversity of flavor. The sweet mango does not override the natural savory flavor of rasam, instead complements the dish and gives it a distinct tanginess.
Health Benefits
The primary ingredient in this rasam is mango, the king of fruits, one of the best fruits to eat for your health in general. One of the big reasons for the mango’s fame as an amazing fruit is it is overflowing with vitamin C and antioxidants. They work together to give mango its cancer prevention properties. The antioxidants kill free radicals that can damage and mutate cells. Mango also boosts the body’s immune system which keeps the body healthier overall.
Store the Mango Rasam in an insulated storage container , one that will keep food fresh and hot for a few hours.
Ingredients
1 mango – unripe
5 shallots
¼ tsp turmeric
Salt to taste
3 green chillies
1 tsp jaggery
1 tbsp coriander leaves – chopped
2 green chillies
1 tsp black pepper
1 tsp cumin seeds
1 tsp oil
¾ tsp mustard
1 red chilli
1 pinch asafoetida
1 sprig curry leaves
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.