Manga Rasam Recipe - Raw Mango Rasam Recipe

Step 1: To begin making the Mango Rasam Recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water

Step 2: Close the cooker with lid

Step 3: Pressure cook for 5 to 6 whistles and allow the pressure to release naturally

Step 4: When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels

Step 5: Add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree

Step 6: Keep aside

Step 7: Cook the toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally

Step 8: Once the pressure releases, mash the toor dal until smooth and keep aside

Step 9: Next, add the ghee in a saucepan

Step 10: Once the ghee is hot, add mustard seeds, cumin seeds and allow it to crackle

Step 11: Once the seeds have crackled add the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds

Step 12: Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, salt to taste and mix everything well

Step 13: Add about 2 cups of water to adjust the consistency of the rasam

Step 14: Bring the Mango Rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat

Step 15: Stir in the chopped coriander leaves, give it a mix and transfer Mango Rasam into a serving bowl and serve hot

Step 16: Serve Mango Rasam Recipe along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal