Mangrasa

Name: Mangrasa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Mango (half ripen totapuri or ginimoothi cultivar 2); 1 tbsp Red Chili Powder; 2 tsp Fenugreek Seeds (or methi, or seeds methi or seeds); 2 tsp Cumin Seeds (or jeera jeera or); 1/2 tsp Asafoetida (or hing hing or); 1/2 cup Water; 1/2 cup Coconut Oil (or oil or any refined oil); 1-2 tsp Salt (or as per taste)

Pavithra M Adiga

Mangrasa - Plattershare - Recipes, food stories and food lovers

Indian

About Mangrasa

Mango Rasa or Mangrasa, well the name of the dish sounds very funny. But believe me itâ€™s very tasty and gives a kick to the taste buds. Itâ€™s deliciously tangy, spicy, sweet which makes it a must try recipe for every mango season. I learnâ€™t this recipe from my cousin sister who hails from UttaraKannada district of Karnataka. Just few ingredients and finger licking side dish for curd rice, roti, dosa is ready.

4.60 from 5 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 4

Ingredients

▢ Mango half ripen totapuri or ginimoothi cultivar 2
▢ 1 tbsp Red Chili Powder
▢ 2 tsp Fenugreek Seeds or methi, or seeds methi or seeds
▢ 2 tsp Cumin Seeds or jeera jeera or
▢ 1/2 tsp Asafoetida or hing hing or
▢ 1/2 cup Water
▢ 1/2 cup Coconut Oil or oil or any refined oil
▢ 1-2 tsp Salt or as per taste

Instructions

▢
Remove the skin of mangoes and cut the pulp into small thin slices. Keep this aside for further use.
▢
Take a pan, add methi seeds and dry roast until you get nice aroma. Keep this aside and cool.
▢
To the same pan, add jeera sautÃ© well for 1 minute. Switch off the flame and keep this aside.
▢
Now take the roasted methi seeds and jeera in a mixer jar and grind it into fine powder.
▢
Take a pan, add oil and start heating for a minute. Now add the ground powder and sautÃ© for a minute.
▢
Now add hing and fry for 30 seconds. Next add mango slices and cook on medium flame for 5 minutes.
▢
Now add grated jaggery, red chili powder and salt to the cooked mango slices. Add water to this mixture and cook for 5 minutes until the jaggery melts.
▢
Cook the mixture on medium flame for 5 more minutes until it thickens to jam type consistency.
▢
Switch off the flame. Cool the mango rasa or mangrasa and store in air tight container. Serve this with curd rice, dosa or chapati.

Recipe Notes

The quantity of jaggery can be adjusted depending on the sweetness of mango.

The mangoes can be grated and used in the recipe.

This can be refrigerated for one week in airtight container otherwise if stored in room temperature stays good for 3 days.

Explore Recipes by Tags big basket recipes mango recipes side dish recipes traditional recipes

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4.60 from 5 votes

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Pavithra M Adiga

food blogger and food photographer

5 Comments

Emily Sutton

May 2, 2024 / 6:45 am Log in to Reply

I’m thrilled to try this recipe!
Vrinda Sood

December 29, 2021 / 11:27 am Log in to Reply

Looks so yummy! Excited to make it.
Saurav Lohia

April 12, 2019 / 1:30 pm Log in to Reply

This is exactly what I was looking for!
Rejeesh Rajarethinam

November 18, 2017 / 2:08 pm Log in to Reply

I’m thrilled to try this recipe!
Ankush Dhiman

April 14, 2015 / 7:24 am Log in to Reply

This looks so inviting! I’m eager to try it.