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

1. You need 1/2 Cup of Chopped raw mango pieces cut into 1/2" pieces.
2. Prepare 1/3 Cup of Split dehulled moong daal.
3. You need 1 of tomato.
4. You need 1/2 teaspoon of finely chopped ginger.
5. It's 1/2 teaspoon of turmeric powder.
6. It's 1/2 teaspoon of jaggery.
7. Prepare 1 handful of chopped fresh coriander leaves.
8. Prepare 1 teaspoon of ghee.
9. You need of Ingredients to grind.
10. It's 3/4 teaspoon of cumin seeds.
11. It's 1 teaspoon of pepper corns.
12. It's 2 teaspoon of coriander seeds.
13. You need of Ingredients for tempering.
14. Prepare 1/2 teaspoon of mustard seeds.
15. You need 1/2 teaspoon of Urad dhal.
16. You need 2 of whole red chillies.
17. You need 1/4 Tsp of Asafoetida.
18. You need 5 of Crushed Garlic pods.
19. Prepare 10 of curry leaves.
20. You need as needed of Oil.

Mango Rasam instructions

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.

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