Ingredients
- 2 or 3 cups Peeled and Cubed Mangoes (ripe or semi-ripe)
- 1¼ or 2 cups Thick Tamarind Extract
- Salt to taste
- 4 or 5 tbsp Grated Jaggery
- ¼ or ½ tsp Turmeric Powder
- 1 or 1 ½tsp Rice Flour
For Roasted Spice Powder:
- 1 or 1 ½ tbsp Gingelly Oil (Sesame oil)
- 4 or 5 tsp Mustard Seeds
- 1 or 1 ½ tsp Urad Dal
- 1 or 1 ¼ tsp Fenugreek (Methi) Seeds
- 5-6 or 6-7 Bydagi or Kashmiri Dry Red Chilies
- 1 small piece Solid Asafoetida (Hing)
For Seasoning:
- 4 or 5 tbsp Gingelly Oil (Sesame oil)
- 1 or 1 ¼ tsp Mustard Seeds
To Garnish:
- Finely Chopped Curry Leaves
Instructions
Prepare the Roasted Spice Powder:
- Heat a pan on low flame and add 1 or 1 ½ tablespoon of gingelly oil.
- Add mustard seeds, urad dal, fenugreek seeds, dry red chilies, and solid asafoetida to the oil.
- Fry these ingredients on low heat until they turn golden and aromatic.
- Remove from the pan and allow them to cool. Once cooled, grind them into a fine powder and set aside.
Preparing the Mango Rasa:
- Heat a pan and add 4 tablespoons of gingelly oil for seasoning.
- Add mustard seeds to the oil and let them splutter.
- Add the cubed mangoes to the pan and sauté them with turmeric powder on medium flame for about 3 or 5 minutes.
- Pour in the thick tamarind extract and stir well. Cover the pan and cook on low flame for about 5 or 10 minutes to allow the mangoes to soften slightly.
- Add salt to taste and the grated jaggery, stirring everything together. Cook for another 5 or 7 minutes on low flame, allowing the flavors to blend.
Adding the Spice Mix:
- In a small bowl, mix the rice flour with the prepared roasted spice powder. Add ¼ cup of water to make a smooth paste.
- Add this paste to the mango mixture and cook on low flame for 5-10 minutes, stirring occasionally, until the rasa thickens to a gravy-like consistency.
Final Touch:
- Once the mango rasa has thickened and the spices have blended, turn off the heat.
- Garnish with finely chopped curry leaves for extra aroma.
Serving:
Serve the Mango Rasa hot with steamed rice, rotis, or as a side for a traditional South Indian meal. The sweet, tangy, and spicy flavors make it a delicious accompaniment to any meal.
Additional Tips:
- Ripeness of Mangoes: You can use either semi-ripe or fully ripe mangoes depending on how sweet you want the rasa to be.
- Spice Level: Adjust the number of red chilies to match your spice tolerance.
- Consistency: If you prefer a thinner consistency, add a little extra water while cooking. To make it thicker, let it simmer longer.
- Flavor Boost: Adding a teaspoon of freshly grated coconut at the end can enhance the richness of the dish.
