Try this tasty and tangy raw mango rasam. As it is summer season now in Taiwan, mangoes are being sold in abundance. So, why not try a different rasam than our regular tomato rasam. This rasam can be had with rice or also can be taken just as a soup .
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves - 2-3 people
INGREDIENTS:
Raw Mango pieces - 5 to 6
Toor dal - 2 tablespoon
Tomato - 1 small
Oil - 1 tablespoon
Mustard - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Ginger - 1/2 inch chopped fine
Curry leaves - as required
Turmeric powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Black pepper powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Jaggery - 1 teaspoon
Lemon juice - few drops
Salt - as required
Coriander leaves - For garnishing
Asafetida powder - as required
METHOD:
1. Wash and peel the skin of raw mango and cut them in to pieces. Put them on a pressure cooker. Add some water , just to cover the pieces and also add a pinch of turmeric powder. In a small cup, keep some toor dal along with water.
2. Cover the lid and pressure cook in high for 1 whistle and in simmer mode for 10 minutes.
3. In a pan, add some oil. Now add mustard seeds, cumin seeds, curry leaves. Also add chopped tomatoes and ginger. Fry for a minute. Now add the mashed mango pieces. Also add some water. Do not add the toor dal now.
4. Add Turmeric powder, pepper powder, coriander powder , jaggery . Allow them to boil well for 7 to 8 minutes.
5. Now add toor dal. Adjust the consistency with water. Also add cumin powder, few drops of lemon juice. Cover and boil for 1 to 2 minutes and switch off. Sprinkle some asafetida powder and also add some coriander leaves for garnishing.
6. Raw mango rasam is ready. Serve with white rice or it can also be taken as a soup.
