Mango Rasam | How to make Mango Rasam

2 reviews
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BySreevalli Emani
Created on 20th Jul 2015
  • Mango Rasam, How to make Mango Rasam
  • Mango Rasam | How to make Mango Rasam (76 likes)

  • 2 reviews
    Rate It!
  • By Sreevalli Emani
    Created on 20th Jul 2015

About Mango Rasam

A delicious mango dish to go along with rice.

Mango Rasam, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sreevalli Emani. Mango Rasam is a dish which demands no explanations, it's a whole world of flavour in itself. Mango Rasam is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mango Rasam by Sreevalli Emani is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mango Rasam.

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
Mango Rasam

Ingredients to make Mango Rasam

  • 1 cup Mango fruit pulp
  • 1 1/2 cups water
  • 1 tbs Rasam Powder
  • 2 tsp Tamarind pulp {Optional}
  • 1 tsp Sugar {Optional}
  • 1 tsp Chili powder
  • Salt as needed
  • few Coriander leaves for garnish
  • 1 tsp Mustard
  • 1 tsp Jeera
  • 2 Red chili's broken into half
  • 1 Garlic minced or chopped
  • 1 tbs Oil

How to make Mango Rasam

  1. Make a smooth paste by grinding pulp. In a cooking vessel, add mango pulp, water, rasam powder, chili powder, salt and sugar. Combine and adjust taste accordingly.
  2. On low flame, cook rasam for 15 minutes and turn off heat.
  3. Add oil to a pan and drop in mustard, jeera, red chili and garlic. Once mustard seeds start to splutter turn off flame and pour this over hot rasam.
  4. Garnish with coriander leaves and serve warm with rice.
My Tip: - I skipped adding tamarind as the mango pulp was sour enough for the dish. Use tamarind as needed. - Sugar is also optional & use it as needed after tasting.

Reviews for Mango Rasam (2)

Mayuresh Rane4 months ago
Savor...
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Deviyani Srivastava2 years ago
Awesome! Must taste amazing!
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