Monday, June 29, 2015

Mango Rasam Recipe | Mamidikaaya Rasam | | How to make Mango Rasam

Mangoes are loved by all &  are everyone's favorite. Enjoying mangoes is no more limited to summer these days. They are available in market for year long and are giving a chance to enjoy them when ever you like. Here is a dish which makes mangoes much more delicious & yummy to taste. 
Mango Rasam or Mamidi Pandu Rasam is a flavorful dish which can be made summer long or as long as mangoes are available in the market. This is simple yet delicious dish which can be made with less ingredients. Enjoy this dish !!!
Prep Time-5mins
Cook Time-20mins
1Cup mango fruit pulp
1&1/2Cup water
1Tbs Rasam Powder
2Tsp tamarind pulp {Optional}
1Tsp sugar {Optional}
1Tsp chili powder
Salt as needed
Few coriander leaves for garnish
Tempering/ Popu/ Tadka
1Tsp mustard
1Tsp jeera
2Red chili's broken into half
1Garlic minced or chopped
1Tbs oil
- Grind pulp to a smooth paste. In a vessel take mango pulp & water as needed.
- Next add in rasam powder, chili powder, sugar & salt. Mix them well & balance taste if needed.
- Cook rasam on low heat for 15mins & switch off heat.
- Heat pan with oil. To that add mustard, jeera, red chili's & garlic. Once the mustard starts jumping switch off heat & mix it with rasam.
- Top rasam with coriander leaves as you like.
- Serve warm with rice.
- 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.
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