Sunday, October 2, 2016



 - 2 raw mango , peeled and chopped
 - 2 slit green chilies
 - 1 1/2 tbsp jaggery
  -Salt to taste
 - 1/2 tsp tumernic powder

For tempering:
- 2 red chilies , tear and de-seed
 - 1 tbsp oil
 - 2curry leaves  sprig
 - 1 tsp urad dal
- 1 tsp mustard seeds
 - 1 tsp asafoetida


In a vessel, put  3 cups of water, turmeric, one green chili, salt and the raw mango. Bring to a boil and simmer with lid and cook till the mango pieces turn soft.
Once cool, grind the mixture to a fine paste or mash with a ladle.
In another vessel, add the ground mango paste and 7 cups water and mix well,(watery consistency)
Add jaggery and bring to a boil for 8 mts. While the mango rasam is simmering, prepare the tempering.
In a pan, add oil and  once the oil turns hot, add mustard seeds and allow to splutters. Add urad dal and allow the dal to turn red.
Add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam and  place lid for  a few minutes and then remove to a serving bowl.
Serve warm with white rice or serve as a warm soup.

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