FOODIE SPECIAL .....Tangy Mango Rasam for the palate

Tangy Mango Rasam for the palate





Mango Rasam is a South Indian recipe that you can prepare for your family and friends on any occasion. It is a mouth-watering dish that has a tangy and spicy taste, as it is prepared with raw mangoes with a tempering made of using different spices. The aromatic flavour of the spices used in this dish gives out a very delicious taste. If you love to eat mangoes then you should try out this recipe once in a lifetime. Best to serve in the summer season, this side dish recipe would be loved by kids.Mangoes are all time favourite fruit and we can eat anything made by using mangoes. So, here we have mango rasam awaiting to feed your taste buds. Don't waste your time and try this easy-to-make recipe at home and enjoy with your loved ones!

 Total time: 35 minutes

Preparation time:10minutes

Calories: 235

Ingredients: (for 6 servings) 2 mango 2 teaspoon jiggery 12 teaspoon turmeric 2 teaspoon cumin seeds 10 shallots (small onions) 2 tablespoon coriander leaves 10 cup green chillies 2 teaspoon black pepper

For Tempering 2 red chilli 2 teaspoon refined oil 1 pinch asafetida 2 sprigs curry leaves 1 12 teaspoon mustard seeds

STEP 1

To start with, peel and slice the mangoes. Put them in a round container and transfer the container in a water filled pressure cooker (ensure the water is 14 filled in a cooker). Cook until the cooker gives 2-3 whistles.

STEP 2

When done, transfer the mango to a bowl and mash it. Then, add water, salt and turmeric powder, green chillies, pepper and cumin seeds. Mix well and transfer the mixture to a deep-bottomed non-stick pan and bring the mixture to a boil on medium flame. Lastly, add jaggery and again bring mixture to a boil for about 2 minutes. And then add finely chopped coriander leaves and onions.

STEP 3

To make the tempering for the rasam, heat oil in a pan on medium flame and add mustard seeds. Saute until they pop. And then add red chilli and cook until coloured. Add asafoetida and curry leaves and cook for at least 2 minutes.

STEP 4

Pour the tempering on the prepared rasam and mix well. Serve immediately.

Oct 01 2017 : The Times of India (Mumbai)