Rasam of the season. A simple, easy and tasty rasam with raw mangoes. A seasonal rasam using raw mangoes, which is in abundance in the market.
Ingredients
Raw mango — 1/2 cup
Moong dal — 1/2 cup
Green chilli — 2
Jaggery — 1/2 tsp
Rasam powder — 3/4 tsp
Turmeric powder — 1/2 tsp
Salt — 1tsp
Mustard seeds — 1/2 tsp
Cumin seeds — 1/2 tsp
Coconut — 2 tbsp
Sesame oil — 1 tsp
Few curry leaves.
Method
Cut the raw mango into small pieces. Cook the moong dal. Add a glass of water to a vessel, add the raw mango and boil it until the mango becomes soft. Put off the heat and drain out the water. Remove the mango pieces, cool it and grind ( let it not become mushy). Slit the chili’s. Add the chili’s, turmeric powder, salt and jaggery to the drained water and allow it to boil for 3-4 minutes. Now add the grounded mango and cooked dal. Further add one more glass of water and cook everything together for 5 minutes. For the tempering, heat the oil add the mustard seeds and cumin seeds. When the mustard seeds starts to crackle, add the rasam powder, stir and then add the curry leaves. Add the tempering to the boiling rasam and put off the heat. Now add the coconut shreds. Enjoy Pacha Maanga Rasam.
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