Peel the skin of the mangoes and cut them into big chunks.
Grind the mango, green chili, salt, and coconut into a fine paste. Add little water if needed.
Strain the mixture using 2 cups of water.
In a small pan heat coconut oil and add mustard seeds, urad dal,jeera, asafoetida, and the mor milagai or red chili.
Once the mustard splutters and the dal turns golden brown add this to the mango water.
Add curry leaves.
Rasam is ready.
Serve this rasam with hot plain rice and any curry of your choice.