Peel the skin of the raw mango and cut into small pieces
Wash the mung bean and place in a pressure cooker
Next add the cut mango pieces into the cooker and add 1 cup of water
Allow it cook for 2 whistles and remove from heat
After the pressure gets released mash the cooked mung bean and mango to a paste
Place a pan on heat and dry roast coriander seeds cumin seeds and pepper corns
Remove from heat and allow it cool down to room temperature
Grind the above to a smooth paste by adding enough water and keep aside
Keep the pan on heat and add 1 tsp oil and add ginger pieces and tomato
Saute for 2 minutes and add 2 cups of water
Bring to boil and add turmeric powder and ground mixture cumin seeds coriander seeds and pepper corns
Let the mixture boil for 3 minutes on high heat so that the quantity of water gets decreased
Now reduce the heat to medium and add the cooker ingredients mashed mung bean and mango
Now add salt and 1 cup of water
Let it boil for a minute add jaggery and remove from heat
Add ghee and fresh coriander leaves
For tempering in a tempering pan add remaining quantity of oil then add mustard seeds
After mustard seeds splutter add urad dhall asafoetida crushed garlic pods whole redchillies and curry leaves
Mix into the rasam
Serve with rice
