Recipe: Yummy Mango Rasam
Mango Rasam.
You can cook Mango Rasam using 20 ingredients and 15 steps. Here is how you cook that.
Ingredients of Mango Rasam
- You need 1/2 Cup of Chopped raw mango pieces cut into 1/2" pieces.
- Prepare 1/3 Cup of Split dehulled moong daal.
- You need 1 of tomato.
- You need 1/2 teaspoon of finely chopped ginger.
- It's 1/2 teaspoon of turmeric powder.
- It's 1/2 teaspoon of jaggery.
- Prepare 1 handful of chopped fresh coriander leaves.
- Prepare 1 teaspoon of ghee.
- You need of Ingredients to grind.
- It's 3/4 teaspoon of cumin seeds.
- It's 1 teaspoon of pepper corns.
- It's 2 teaspoon of coriander seeds.
- You need of Ingredients for tempering.
- Prepare 1/2 teaspoon of mustard seeds.
- You need 1/2 teaspoon of Urad dhal.
- You need 2 of whole red chillies.
- You need 1/4 Tsp of Asafoetida.
- You need 5 of Crushed Garlic pods.
- Prepare 10 of curry leaves.
- You need as needed of Oil.
Mango Rasam instructions
- Peel the skin of the raw mango and cut into small pieces.
- Wash the moong daal and place in a pressure cooker..
- Next add the cut mango pieces into the cooker and add 1 cup of water..
- Allow it cook for 2 whistles and remove from heat..
- After the pressure gets released, mash the cooked mung bean and mango to a paste..
- 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..
- Grind the above to a smooth paste by adding enough water and keep aside..
- 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..
- Bring to boil and add turmeric powder and ground mixture (cumin seeds, coriander seeds and pepper corns)..
- Let the mixture boil for 3 minutes on high heat so that the quantity of water gets decreased..
- Now reduce the heat to medium and add the cooker ingredients (mashed moong dhal and mango)..
- Now add salt and 1 cup of water. Let it boil for a minute, add jaggery and remove from heat..
- For tempering, in a tempering pan add remaining quantity of oil, then add mustard seeds..
- After mustard seeds splutter add urad dhall, asafoetida, crushed garlic pods, whole red chillies and curry leaves. Mix into the rasam..
- Add ghee and fresh coriander leaves and serve with rice.
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