Wednesday, September 7, 2011

Mango Rasam/ Mamidikaya pachi pulusu

A popular Andhra recipe, mango rasam is a simple one. Another interesting use of raw mangoes by Telugus, after the regular pickles, dals and rice.

Thank you Mrs. Vasantha garu (Neeharika’s mom in law) for the superb recipe

Preparation time: 20-25 mins

Serves: 2


Raw mango (Mamidikaya) 1
Jaggery (Gud/Bellam) 2 tsp
Curry leaves 4-5
Red chilli powder 1 tsp
Ghee 1 tsp
Black gram (Urad dal/uddipappu) 1 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Red chillies 2
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste


Wash and pressure-cook the raw mango up to 3 whistles without peeling it. If not using a pressure cooker boil for around 20 mins in a vessel. Set aside to cool.

Peel out the skin and squeeze the pulp into a vessel/bowl.

To the collected pulp, add around 2 and half cups of water (around 300 ml for one mango). Stir hard/ beat the mixture.

Add salt to taste, jaggery, red chillipowder, curry leaves and turmeric. Mix again and set aside.

Heat ghee in a pan, add mustard seeds and as they pop, add blackgram, red chillies, cumin seeds and asafoetida.

Season the rasam with this seasoning. Serve Tangy Mango rasam with hot rice or as mango soup.

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