Mango Rasam Sweet And Sour
Mango Rasam Sweet And Sour
Remembering Mummy
The next time you eat mangoes, save the seeds and skins for this lip-smacking Rasam. It is something my Mum would make every year during Mango season with the ‘Kaat Mangoes’ ( Country Mangoes in Kannada) that flooded the market. These are Mangoes that grow from seeds thrown away that take root and produce Mangoes that are of inferior quality. They are fibrous and juicy and sweet and sour and just right for cooking. The sweet, sour and spicy flavours invade your mouth to create an unforgettable experience. This is the only Rasam I drink willingly and we always had it with plain white rice and sardines fried to a crisp. Yum!
The Recipe:
Skins and seeds from 5 ripe mangoes
750 ml water
Juice of 1 lime or tamarind paste
( I prefer to use lime to retain the colour)
2 tbsp jaggery
Salt to taste
Seasoning:
1 tbsp coconut oil
1/2 tsp mustard seeds
3 sprigs Curry leaves
3 dried red chillies, broken
1 large clove garlic, crushed
Method:
Squeeze the skins and seeds with your hands to extract as much of the juice and flavour possible. Add the water and bring to the boil. Reduce to simmer and continue cooking until the liquid is reduced to half. Add salt to taste, jaggery and lime and mix together. Taste and ensure the flavour is just right.
Season with oil, mustard seeds, curry leaves, dried chillies and garlic. Add to the rasam, pour into cups and enjoy.
NB: This is a very versatile recipe. Thicken it to make a delectable Sweet Mango Curry Mangalorean Style or reduce it even further to make a wonderful Mango Sauce that goes so well with fried eggs, roast meats and anything else you pair it with.
Other Mango Recipes For You To Try:
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