|Raw mango seed||1|
|Water||3 Cup (48 tbs)|
|Rasam powder||1 Teaspoon|
|Ghee||1 Tablespoon (For tempering)|
|Mustard seeds||1⁄2 Teaspoon (For tempering)|
|Cumin seeds||1⁄2 Teaspoon (For tempering)|
|Asafoetida||1 Pinch (For tempering)|
|Curry leaves||7 (For tempering)|
In a pan, heat the 3 cups of water with the raw mango seed (As per Sharmi's recipe, i used the left over seed from the pulihara). Add salt, turmeric and rasam powder to it and let it boil till the mango seed looks cooked.
2. Now temper it with the mustard, cumin seeds and curry leaves.
3. Garnish with corainder and serve hot.