Raw Mango Rasam

Name: Raw Mango Rasam
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours; 1 small raw mango, boiled; 2 pinches asafoetida; 1/2 tsp. turmeric powder; 1/2 tsp. sugar (opt); as per taste salt; 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#mania - This is a typical South Indian style soup / rasam that is a must-have in the menu. There are many versions to this amazingly refreshing soup. So let me share rasam made with raw mango. It is quite a comforting dish that can be had as it is like a soup or as a side dish with plain steamed rice.

Light on the stomach, this tangy and yummy preparation can be made spicy according to individual preference. It is a good appetizer, aids in digestion and wards of cold and congestion. So make best use of the ongoing mango season and dish out this simple delicacy for a nice hearty lunch with your loved ones.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2-3 servings

1/4 cuptuvar dal (pigeon pea lentil). soaked for 2-3 hours
1small raw mango, boiled
2 pinchesasafoetida
1/2 tsp.turmeric powder
1/2 tsp.sugar (opt)
as per tastesalt
1 tsp.ghee
3garlic cloves
1 tsp.cumin seeds
1/2 tsp.peppercorns
2 tbsp.oil
1/2 tsp.mustard seeds
1 sprigcurry leaves
2dry red chilies
1 tsp.coriander leaves, chopped

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Steps

15-20 minutes

1

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.
2

Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and sauté the ground paste till the oil separates.
3

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.
4

Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida.
5

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.