Mango ginger dried mango rasam Recipe

Recipe By Slurrp

Mango Ginger Dried Mango Rasam is a tangy and flavorful South Indian soup made with dried mango, mango ginger, and a blend of spices. This rasam has a unique combination of sweet and sour flavors from the dried mango and tangy mango ginger. It is a comforting and refreshing dish that can be enjoyed as a soup or served with steamed rice. The spices add a depth of flavor, making it a perfect dish for any meal.

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Vegdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
Mango ginger dried mango rasam
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ingredients serve

Ingredients for Mango ginger dried mango rasam Recipe

  • 1/5 cup Dried Mango
  • 0.40 tablespoon Mango Ginger, Chopped
  • 0.40 Green Chilies, Slit
  • 1/10 teaspoon Mustard Seeds
  • 1/10 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 1/20 teaspoon Turmeric Powder
  • 1/5 tablespoon Tamarind Pulp
  • 1/5 tablespoon Jaggery
  • As required Salt To Taste
  • 0.40 tablespoon Ghee
  • 0.40 Dried Red Chilies
  • 0.70 Lic Cloves, Crushed
  • as per your need Coriander Leaves For Garnish

Directions: Mango Ginger Dried Mango Rasam Recipe

Cooking Directions

  • STEP 1.Soak the dried mango in water for 30 minutes to soften it.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped mango ginger, green chilies, and turmeric powder. Saute for a minute.
  • STEP 4.Add the soaked dried mango along with the water. Cook for 10-15 minutes until the mango is soft.
  • STEP 5.Add tamarind pulp, salt, and jaggery. Mix well and simmer for another 5 minutes.
  • STEP 6.In a separate pan, heat ghee and fry the red chilies and garlic until fragrant. Add this tempering to the rasam.
  • STEP 7.Garnish with coriander leaves and serve hot as a soup or with steamed rice.

Cooking Tips

  • You can adjust the spice level by adding more or fewer green chilies.
  • If you don't have mango ginger, you can substitute it with regular ginger.
  • Make sure to soak the dried mango to soften it before cooking.

Storage and Serving

  • Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the rasam before serving and adjust the consistency by adding water if needed.
  • Serve the mango ginger dried mango rasam hot as a soup or with steamed rice.
Nutrition
value
34
calories per serving
< 1 g Fat2 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    30mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    1mg
  • Phosphorus
    33mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp