Am back with a tangy tasty rasam / south Indian soup variety . Rasam is my favorite when its cold out and love to serve this warm soup for my family so that they are attacked by any cold and flu. Rasam is a south India favorite which is present in every south Indian meal. This is another variation of rasam which i experimented and turned out yumm :) lets move on to the delicious variety of Rasam ..
Raw ripe mango - 1
Tamarind - small lemon size ( soaked in warm water for 10 min and strain the tamarind juice)
Cumin seeds- 1/4 tsp
Mustard seeds -1/2 tsp
Cumin Pd- 1 tsp
Rasam Powder -1 tsp (or adjust to your taste)
Pepper pd- 1/4 tsp
Red chilli -3
Grated jaggery - 1 tsp (optional)
Turmeric powder -1/4 tsp
Oil - 1/2 tsp
Salt to taste
A pinch of hing
Chopped fresh coriander leaves
- Wash, peel and cut the mango into medium size pieces. Put the mango pieces, turmeric and half cup of water in a pressure cooker or you can use a microwave too to cook the mango pieces .
- Cook till 3 whistles. Turn off the flame and wait until the pressure go off. Then remove the mango pieces from the cooker. When it cools down, mash the mango pieces with fingers (don't mash them all leave little bits ).
- Put the mango pulp, salt, rasam powder, grated jaggery (optional), tamarind water, chopped coriander leaves and 2-3 cups water in a bowl .
- Now heat half teaspoon of oil in a pan. Add mustard seeds, cumin seeds, when they start to splutter add hing and red chilli and stir for few seconds and add the liquid mixture.
- Let it cook for 10 to 15 minutes a medium flame or till it boils and remove from the heat and don't over boil it . Turn off the flame . Mix well and serve hot with steamed rice .
- I used raw ripe mango for a little sweet taste so didn't add jaggery.
- If you are using raw mango then for balancing the tanginess of tamarind and mango you can add jaggery or sugar.
- You can also make dal mango rasam / paruppu raw mango rasam by adding toor dal to this recipe.
Sending to virundhu unna vaanga