Mango Ginger Rasam | Rasam recipe | Ginger rasam | Allam Charu recipe

20 mins Main Course

Mango Ginger Rasam | Rasam recipe | Ginger rasam | Allam Charu recipe- Whatever the number of dishes in a meal, South Indians are not appeased until they get a few mouthfuls of Rice with Rasam. That is why we have so many varieties in Rasam. I love Rasam with Rice, which is why I have posted more than ten kinds of Rasam recipes until now. . Telugus usually make Ginger Rasam. But that is pretty different from this recipe. The Mango Ginger Rasam is very aromatic and tasty. When I make Rasam, I usually say that it shouldn't be over boiled. But this Rasam tastes better if it is boiled well.

Rasam is an easy recipe. But there are some simple but crucial tips in making Rasam. Take a look

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  1. Please follow the quantity I have indicated as the excess of Mango Ginger can make the Rasam too strong.

  2. If by mistake you have added more and the Rasam tastes too strong, you could add a little Tamarind juice while the Rasam is boiling or a dash of Lemon Juice at the end.

  3. If you add a little Jaggery, it balances the pungent and sour flavours of Mango Ginger.

  4. This Rasam tastes good if it boils well.

  5. Seasoning with Ghee is better for this Rasam. And the raw Coconut gives a pleasant, balanced taste to it.

Mango Ginger Rasam | Rasam recipe | Ginger rasam | Allam Charu recipe - Recipe Video

Mango Ginger Rasam | Rasam recipe | Ginger rasam | Allam Charu recipe

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 6


  • For Ginger Paste
  • 35 - 40 gms Mango Ginger pieces
  • 6 - 7 Red Chillies
  • 1 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 tsp Pepper
  • For Rasam
  • 50 gm Tamarind
  • 3 Ripe Tomatoes
  • Green Coriander one bunch
  • Rock Salt
  • 1.5 liter Water
  • 2 Green Chillies Sliced
  • 1/4 tsp Turmeric
  • 2 tsp Jaggery
  • 2 tbsp Green Coriander
  • For Seasoning
  • 2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 Red Chillies
  • 2 Sprigs Curry leaves
  • 3 tbsps Raw Coconut grated
  • Asafoetida – a pinch
  • 5 Garlic chopped (optional)


  1. Add all ingredients for the Ginger paste in a mixie and grind to a smooth paste.
  2. Add some water to Tamarind and squeeze paste. Add Tomatoes and Green Coriander stems, squeeze hard and extract the essence and throw away the pulp.
  3. Add all ingredients – Tomato-Tamarind juice, Salt, Green Chillies, Mango Ginger paste, and Water and boil for 15-20 minutes.
  4. While the Rasam is boiling, add Jaggery and a little Green Coriander and boil.
  5. Heat Ghee and add the seasoning ingredients, let them splutter and add to the Rasam.
  6. This Rasam tastes good with Rice.

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