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Mango Ginger Rasam

18 Mar

Mavidi Allam Charu.

Mango ginger looks like ginger but with pink flesh. It is more aromatic and has more nutrients. For mavidi allam rasam, minced ginger is briefly cooked in tempered oil and boiled in tamarind water for the flavor. Rasam is generally eaten mixed with plain steamed rice and a dollop of ghee.
Makes: around 2 Cups of Mango Ginger Rasam.


Mango Ginger / Mavidi Allam 2 inch Piece
Green Chiles 1
Tamarind 1 inch sized ball
Turmeric Powder a big Pinch
Salt to taste


Fenugreek Seeds 2
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Ghee or Oil 1 tsp

Method of preparation:

Peel, wash and mince the mango ginger.
Remove stems, wash and slice the green chile.
Soak tamarind in quarter cup of warm water and extract all the juice.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile and minced mango ginger.
Fry for few seconds, pour 2 cups of water, tamarind extract, turmeric powder and salt.
Bring the rasam to a heavy bubble and remove from heat.
Serve mango ginger rasam with plain steamed rice and dollop of ghee.
Notes: Make sure not to burn the tempering / talimpu.

Suggestions: If the rasam is too spicy, add more water and give it a quick boil.
Variations: You can also add chopped tomato to the rasam if you wish.
Other Names: Mango Ginger Rasam, Mavidi Allam Charu.