Boil mango in pressure cooker.
When it cools down peel off the skin and blend the pulp.
Transfer the pulp into a pan and add generous water. (1 glass)
The consistency should be thin.
Add turmeric powder, salt , green chillies and jaggery.
Let it come to a boil.
Meanwhile heat oil in a tadka pan and add mustard seeds.
When mustard pops up add curry leaves and dry red chilly.
Pour this tadka on the rasam and serve it hot.
