Recipe: Delicious Mango Rasam

Mango Rasam.

You can have Mango Rasam using 20 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Mango Rasam

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