In the summer, you would find this rasam very tasty ..
1⁄2 Cup (8 tbs), washed
1 Large, washed
3 Cup (48 tbs)
1⁄4 Cup (4 tbs), chopped
Black mustrard seeds
1. In a pressure cooker, place moong dal, water and mango, pressure cook for 7 minutes.
2. Peel the mango and take the pulp out.
3. In a vessel, transfer the moong dal, add mango pulp, salt, rasam powder, cilantro leaves and curry leaves, boil for 5 minutes.
4. In a tadka pan, heat ghee, add black mustard seeds, cumin seeds and hing. Pour onto the rasam.
5. Serve hot with rice.
To find out if a mango is sour inside, examine the skin, it should be deep green and have very little yellow dots on its surface, it should be white inside when cut and should not be fibrous.
Summer is the time for light, healthy and refreshing food. It is also a time for mangos. Who said mangos are only to be eaten when ripe, juicy and mushy?! Green mangos have a tangy flavor that goes so well with rasam, the south Indian digestive that can be had as an appetizer soup, over rice or as a digestive drink. Watch this video to learn an easy way making tangy Andhra style mango rasam.
Mango(raw) Rasam Making Made Easier Recipe Video, Indian Mango Digestive Soup