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Maangai Rasam || Mango Rasam

Jul-30-2017
Vins Raj
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Maangai Rasam || Mango Rasam RECIPE

A South Indian soup made with mango along with lentils and spices to add the flavours.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Simmering
  • Soups
  • Vegan

Ingredients Serving: 4

  1. 1/2 Cup Chopped Raw Mango Pieces cut into 1/2" pieces
  2. 1/3 Cup Split dehulled Mung bean
  3. 1 tomato
  4. 1/2 tsp finely chopped ginger
  5. 1/2 tsp turmeric powder
  6. 1/2 tsp jaggery
  7. Handful of chopped fresh coriander leaves
  8. To grind
  9. 3/4 tsp cumin seeds
  10. 1 Tsp Pepper corns
  11. 2 tsp coriander seeds
  12. For tempering
  13. 1/2 tsp mustard seeds
  14. 1/2 tsp Urad dhal
  15. 2 whole red chillies
  16. 1/4 Tsp Asafoetida
  17. 5 Crushed Garlic pods
  18. 1 sprig curry leaves
  19. 2 tbsp Oil
  20. 1 tsp ghee

Instructions

  1. Peel the skin of the raw mango and cut into small pieces
  2. Wash the mung bean and place in a pressure cooker.
  3. Next add the cut mango pieces into the cooker and add 1 cup of water.
  4. Allow it cook for 2 whistles and remove from heat.
  5. After the pressure gets released, mash the cooked mung bean and mango to a paste.
  6. Place a pan on heat and dry roast coriander seeds, cumin seeds and pepper corns. Remove from heat and allow it cool down to room temperature.
  7. Grind the above to a smooth paste by adding enough water and keep aside.
  8. Keep the pan on heat and add 1 tsp oil and add ginger pieces and tomato.
  9. Saute for 2 minutes and add 2 cups of water.
  10. Bring to boil and add turmeric powder and ground mixture (cumin seeds, coriander seeds and pepper corns).
  11. Let the mixture boil for 3 minutes on high heat so that the quantity of water gets decreased.
  12. Now reduce the heat to medium and add the cooker ingredients (mashed mung bean and mango) .
  13. Now add salt and 1 cup of water. Let it boil for a minute, add jaggery and remove from heat.
  14. Add ghee and fresh coriander leaves.
  15. For tempering, in a tempering pan add remaining quantity of oil, then add mustard seeds.
  16. After mustard seeds splutter add urad dhall, asafoetida, crushed garlic pods, whole red chillies and curry leaves. Mix into the rasam .
  17. Serve with rice.

Reviews (1)  

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Kalpana Arora
Jul-31-2017
Kalpana Arora   Jul-31-2017

Very nice!

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