Raw Mango Rasam

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Raw Mango Rasam

Description

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 20 Min

Total Time : 2 Hr 20 Min

Ingredients

Serves : 3
  • 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours


  • 1 small raw mango, boiled


  • 2 pinches of asafoetida


  • 1/2 tsp. turmeric powder


  • 1/2 tsp. sugar


  • 1 tsp. salt or to taste


  • 1 tsp. ghee


  • 3 garlic cloves


  • 1 tsp. cumin seeds


  • 1/2 tsp. peppercorns


  • 2 tbsp. oil


  • 1/2 tsp. mustard seeds


  • 1 sprig curry leaves


  • 2 dry red chilies


  • 1 tsp. coriander leaves, chopped

Directions

  • Pressure cook the dal with 4 cups water, turmeric powder, a pinch of asafoetida and ghee for 4-5 whistles. Blend along with the boiled mango and keep aside.
  • Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and saute the ground paste till the oil separates.
  • Add the boiled dal, salt and sugar. Bring it to a boil and simmer on a low flame for 4-5 minutes. Switch off the flame and transfer it to a serving bowl.
  • Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida.
  • After it stops spluttering. switch off the flame and pour this tempering over the prepared rasam. Garnish with coriander leaves and serve as a soup or with rice.