Mango Rasam. Appe huli (mango rasam) is a traditional Mangalorean delicacy served at weddings and special occasions. Mango rasam is called maavina saar or saaru in kannada, mamidikaya chaaru in telugu and pacha manga rasam or mangai rasam in tamil. The Manga Rasam Recipe is a delicious tangy rasam made from Raw Mangoes and combined along with fresh spice powders and coriander leaves. Mango Rasam

You can have Mango Rasam using 20 ingredients and 15 steps. Here is how you cook it.

Ingredients of Mango Rasam
  1. Prepare 1/2 Cup of Chopped raw mango pieces cut into 1/2" pieces.
  2. It’s 1/3 Cup of Split dehulled moong daal.
  3. It’s 1 of tomato.
  4. It’s 1/2 teaspoon of finely chopped ginger.
  5. Prepare 1/2 teaspoon of turmeric powder.
  6. It’s 1/2 teaspoon of jaggery.
  7. Prepare 1 handful of chopped fresh coriander leaves.
  8. You need 1 teaspoon of ghee.
  9. Prepare of Ingredients to grind.
  10. Prepare 3/4 teaspoon of cumin seeds.
  11. Prepare 1 teaspoon of pepper corns.
  12. It’s 2 teaspoon of coriander seeds.
  13. Prepare of Ingredients for tempering.
  14. You need 1/2 teaspoon of mustard seeds.
  15. It’s 1/2 teaspoon of Urad dhal.
  16. It’s 2 of whole red chillies.
  17. Prepare 1/4 Tsp of Asafoetida.
  18. It’s 5 of Crushed Garlic pods.
  19. It’s 10 of curry leaves.
  20. It’s as needed of Oil.

Mango rasam is one of my favorites during summer, it tastes tangy, sweet, mild spicy from tadka. This is one of those recipes even the picky eaters will love to eat. This south Indian delicacy usually served along with some rice. Rasam tastes best when chilled for an hour or else prepare rasam with chilled water.

Mango Rasam step by step

  1. Peel the skin of the raw mango and cut into small pieces.

  2. Wash the moong daal 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.Saute for 2 minutes and add 2 cups of water..

  9. Bring to boil and add turmeric powder and ground mixture (cumin seeds, coriander seeds and pepper corns)..

  10. Let the mixture boil for 3 minutes on high heat so that the quantity of water gets decreased..

  11. Now reduce the heat to medium and add the cooker ingredients (mashed moong dhal and mango)..

  12. Now add salt and 1 cup of water. Let it boil for a minute, add jaggery and remove from heat..

  13. For tempering, in a tempering pan add remaining quantity of oil, then add mustard seeds..

  14. After mustard seeds splutter add urad dhall, asafoetida, crushed garlic pods, whole red chillies and curry leaves. Mix into the rasam..

  15. Add ghee and fresh coriander leaves and serve with rice.

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). Mangai Rasam, a very flavorful, Rasam variety, I make during Mango Season. Sometimes, for get-together parties, I love to make this Rasam. This rasam is not only unique but also so yummy and mouth-watering.