Mango Rasam

Name: Mango Rasam
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 Cup Chopped raw mango pieces cut into 1/2" pieces; 1/3 Cup Split dehulled moong daal; 1 tomato; 1/2 teaspoon finely chopped ginger; 1/2 teaspoon turmeric powder; 1/2 teaspoon jaggery; 1 handful chopped fresh coriander leaves; 1 teaspoon ghee; Ingredients to grind; 3/4 teaspoon cumin seeds; 1 teaspoon pepper corns; 2 teaspoon coriander seeds; Ingredients for tempering; 1/2 teaspoon mustard seeds; 1/2 teaspoon Urad dhal; 2 whole red chillies; 1/4 Tsp Asafoetida; 5 Crushed Garlic pods; 10 curry leaves; as needed Oil

Cookinginpace Pace @cook_11824937

A South Indian soup made with mango along with lentils and spices to add the flavours.

Cookinginpace Pace @cook_11824937

A South Indian soup made with mango along with lentils and spices to add the flavours.

Saved

Ingredients

25 minutes

4 servings

1/2 CupChopped raw mango pieces cut into 1/2" pieces
1/3 CupSplit dehulled moong daal
1tomato
1/2 teaspoonfinely chopped ginger
1/2 teaspoonturmeric powder
1/2 teaspoonjaggery
1 handfulchopped fresh coriander leaves
1 teaspoonghee
Ingredients to grind
3/4 teaspooncumin seeds
1 teaspoonpepper corns
2 teaspooncoriander seeds
Ingredients for tempering
1/2 teaspoonmustard seeds
1/2 teaspoonUrad dhal
2whole red chillies
1/4 TspAsafoetida
5Crushed Garlic pods
10curry leaves
as neededOil

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Steps

25 minutes

1

Peel the skin of the raw mango and cut into small pieces
2

Wash the moong daal and place in a pressure cooker.
3

Next add the cut mango pieces into the cooker and add 1 cup of water.
4

Allow it cook for 2 whistles and remove from heat.
5

After the pressure gets released, mash the cooked mung bean and mango to a paste.
6

Place a pan on heat and dry roast coriander seeds, cumin seeds and pepper corns. Remove from heat and allow it cool down to room temperature.
7

Grind the above to a smooth paste by adding enough water and keep aside.
8

Keep the pan on heat and add 1 tsp oil and add ginger pieces and tomato.Saute for 2 minutes and add 2 cups of water.
9

Bring to boil and add turmeric powder and ground mixture (cumin seeds, coriander seeds and pepper corns).
10

Let the mixture boil for 3 minutes on high heat so that the quantity of water gets decreased.
11

Now reduce the heat to medium and add the cooker ingredients (mashed moong dhal and mango).
12

Now add salt and 1 cup of water. Let it boil for a minute, add jaggery and remove from heat.
13

For tempering, in a tempering pan add remaining quantity of oil, then add mustard seeds.
14

After mustard seeds splutter add urad dhall, asafoetida, crushed garlic pods, whole red chillies and curry leaves. Mix into the rasam.
15

Add ghee and fresh coriander leaves and serve with rice