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Mango(raw) Rasam Making Made Easier

oldernwiser's picture
In the summer, you would find this rasam very tasty ..
  Moong dal 1⁄2 Cup (8 tbs), washed
  Raw mango 1 Large, washed
  Water 3 Cup (48 tbs)
  Rasam powder 2 Teaspoon
  Salt 1 Teaspoon
  Cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Curry leaves 2 Tablespoon
For tadka
  Ghee 2 Tablespoon
  Black mustrard seeds 1⁄4 Teaspoon
  Cumin seed 1⁄4 Teaspoon
  Hing 1 Pinch

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Indian Mango Digestive Soup
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.

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