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Mango Rasam: Andhra Style Recipe

Mango rasam is a tangy Indian dish made primarily with unripe mango, offering a unique flavor without tamarind. The recipe includes ingredients like onions, green chilies, and spices, and takes about 30 minutes to prepare and cook. It serves four and can be adjusted for spice and water based on the mango's size and tanginess.

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raghavendradattu.kondepudi
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10 views2 pages

Mango Rasam: Andhra Style Recipe

Mango rasam is a tangy Indian dish made primarily with unripe mango, offering a unique flavor without tamarind. The recipe includes ingredients like onions, green chilies, and spices, and takes about 30 minutes to prepare and cook. It serves four and can be adjusted for spice and water based on the mango's size and tanginess.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Mango rasam

5 from 1 vote
Mango rasam is tangy, with full of mango flavour and tasty. No tamarind, only with
mango this rasam is a must try. step by step photos.

Prep Time Cook Time


10 mins 20 mins

Course: Main Course Cuisine: Indian Servings: 4 Author: Raks Anand

Ingredients
1 Mango unripe (raw)
5 Small onion/ shallots
¼ teaspoon Turmeric
Salt
3 Green chilli
1 teaspoon Jaggery
1 tablespoon Coriander leaves chopped

To grind
2 Green chilli
1 teaspoon Black pepper
1 teaspoon Cumin seeds
1 teaspoon Oil
½ teaspoon Mustard
1 Red chilli – 1
⅛ teaspoon Asafoetida Optional
1 Curry leaves sprig

Instructions
1. Peel the skin of the mango and slice it roughly.

2. Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in
the cooker, not in the vessel with mango)

3. Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green
chillies.

4. Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.

5. Add it to the rasam, add jaggery and boil well for 2 mins.

6. Lastly add finely chopped onion, coriander leaves.

7. Temper with the items under ‘To temper’ table and mix in to the rasam.

Notes
You can make without onion too.
I found, before adding onion, the rasam had more of mango flavour. After adding onion, it
changes, but in a good way.
Depending on the size and tanginess of the mango, adjust the water quantity. Also note that
you have to balance salt, spice accordingly.

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