Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mango rasam. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Mango Rasam Recipe is a tangy, sweet and spicy recipe that is made from mangoes. It is a twist to the traditional rasam recipe. It is a the perfect recipe for summer season.
Mango Rasam is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Mango Rasam is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have mango rasam using 20 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Mango Rasam:
- Prepare 1/2 Cup Chopped raw mango pieces cut into 1/2" pieces
- Take 1/3 Cup Split dehulled moong daal
- Make ready 1 tomato
- Prepare 1/2 teaspoon finely chopped ginger
- Prepare 1/2 teaspoon turmeric powder
- Take 1/2 teaspoon jaggery
- Get 1 handful chopped fresh coriander leaves
- Take 1 teaspoon ghee
- Prepare Ingredients to grind
- Get 3/4 teaspoon cumin seeds
- Take 1 teaspoon pepper corns
- Make ready 2 teaspoon coriander seeds
- Get Ingredients for tempering
- Prepare 1/2 teaspoon mustard seeds
- Make ready 1/2 teaspoon Urad dhal
- Take 2 whole red chillies
- Take 1/4 Tsp Asafoetida
- Make ready 5 Crushed Garlic pods
- Take 10 curry leaves
- Make ready as needed Oil
The aromatic flavour of the spices used in this dish gives out a very delicious taste. Raw Mango Rasam Recipe, Learn how to make Raw Mango Rasam (absolutely delicious recipe of Raw Mango Rasam ingredients and cooking method) This dish is originally known as mangaai rasam or raw mango rasam. Heres a flavorful and wonderfully spiced rasam recipe. This Raw Mango Rasam recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
Steps to make Mango Rasam:
- 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
Mangai Rasam, a very flavorful, Rasam variety, I make during Mango Season. Sometimes, for get-together parties, I love to make this Rasam. This rasam is not only unique but also so yummy and mouth-watering. There are lots of variation we can bring in to this rasam. I like a simple way of making just like the Lemon Rasam I.
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