Sweet Mango Rasam

It's only recently that I discovered the delightful mango rasam. Mostly, a ripe mango is so good all on its own that we rarely think of making a dish with one.
2016 was bountiful in mangoes for me and I've made all kinds of things with ripe mangoes and eaten them as such in plenty too.
Sweet Mango Rasam
It's only recently that I discovered the delightful mango rasam. Mostly, a ripe mango is so good all on its own that we rarely think of making a dish with one.
2016 was bountiful in mangoes for me and I've made all kinds of things with ripe mangoes and eaten them as such in plenty too.
Steps
- 1
Wash and peel the mango and cover it with water in a pan
- 2
Add some finely chopped onion and some garlic cloves (chopped or whole)
- 3
Soak a lime sized ball or small of tamarind in some water and extract the pulp - which basically means that you squeeze the ball as hard as you can and strain the liquid between your fingers
- 4
Add the tamarind water, the haldi, chili powder, salt and boil until the raw taste of the tamarind subsides
- 5
Heat the oil and crackle the mustard, add the chili (broken into 2-3 bits) and the sprig of curry leaves.
- 6
Pour onto the boiling rasam and serve hot with rice and a poppadom
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