Close Button

Raw Mango Rasam

Raw Mango Rasam

Cooking Time

Preparation Time : 120

Cook Time : 20

Total Time : 140

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

  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida.

  • 05

    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.

Review

0

Please Login to comment

Link copied