Tender mango Rasam.

An absolutely delicious mixer for rice which can be served as an appetizer as well is the tender mango Rasam. Tender mangoes which are slightly sweet as they are in the process of ripening are the best for this preparation. The texture of this Rasam is simply divine!


One large tender mango washed, peeled and pressure cooked to three whistles.

100 gms Arhar dal pressure cooked and churned well.

3 green chillies

3 tbsps powdered jaggery


A large pinch of turmeric

1 tbsp Ghee/ clarified butter

1 tsp oil

1/2 tsp mustard

1 tsp cumin seeds

A large pinch of Hing/ asafoetida

1 dry red chilly

1 sprig curry leaves

Coriander leaves to garnish.


Pass the cooked mango through a sieve and collect the pulp in a vessel. Drop in the churned dal, salt, jaggery and green chillies into it. Add enough water and adjust consistency as per preference. Bring to a boil and allow to simmer on a gentle flame for five minutes. Heat the ghee and oil mixture in a pan. Drop in the mustard and cumin seeds and as they splutter drop in the asafoetida and dry red chilly. Toss and add the curry leaves and turmeric powder. Drop in the seasoning into the boiling Rasam and simmer for a minute. Switch off and garnish with finely chopped coriander leaves. Keep aside for the flavours to infuse for about fifteen minutes.

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