Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.
I got these mangoes from Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.
Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It boost immunity in our body.
Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.
No Onion OR No Garlic is used in this " Mango Fruit Rasam".
Let us see the recipe now :
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.
3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.
5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.
8. Add required salt and a little turmeric powder. Add crushed pepper pods.
9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.
10. Boil for 2 minutes and shift the saaru to a serving dish.
11.Add squeezed lemon and coriander leaves.
12. Serve with hot plain rice and ghee. It can be served as soup also.
Time : 15 Minutes
Serves : 4 to 5 .
I got these mangoes from Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.
Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It boost immunity in our body.
Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.
No Onion OR No Garlic is used in this " Mango Fruit Rasam".
Let us see the recipe now :
Things Needed :
Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract
Method :
1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.
3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.
5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.
8. Add required salt and a little turmeric powder. Add crushed pepper pods.
9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.
10. Boil for 2 minutes and shift the saaru to a serving dish.
11.Add squeezed lemon and coriander leaves.
12. Serve with hot plain rice and ghee. It can be served as soup also.
Note :
Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.Time : 15 Minutes
Serves : 4 to 5 .
