Tangy Mango Rasam |Rasam Recipe | South Indian Rasam recipe | Mavinakai saaru |Mamidikaya Rasam

Mango Rasam without tamarind juice, tomato, asafoetida, and rasam powder is a simplified yet flavorful version of the traditional South Indian soup. This variation highlights the natural tanginess and sweetness of ripe mangoes. The preparation involves cooking mango pulp with water, adding a tempering of mustard seeds, cumin seeds, dried red chilies, and curry leaves sautéed in ghee or oil. Turmeric and a bit of black pepper are used for additional flavor and color. Garnished with fresh coriander leaves, this mango rasam is typically served hot with steamed rice or enjoyed as a light, refreshing soup, making it an ideal dish for summer meals.
Ingredients:-
Raw mango -1 (Thothapuri)
Green chilli -1
Water -3 cups
Turmeric powder -1/4 tsp
Salt -1 tsp
Jaggery powder -1 tsp
Coriander leaves -Handful
Tempering:-
Mustard-1/2 tsp
Cumin seeds -1 tsp
Red chilli -2
Curry leaves-10
Ginger &Garlic -1 tbsp

[@induposhika282]

❤❤

[@GowrammaCL-v8g]

Wow so yummy 😋

[@narsimrajulalli]

❤

[@InduNithi-ph9tx]

Tasty❤

[@Ramyasmagichands]

Wow mango rasam on rice is looking super tempting and making me hungry ❤❤

[@DhanruthuKitchen]

Thats amazing, thank you pls do subscribe & support us ❤️