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Mango Rasam/charu

chefsatya's picture
This mango rasam is a dish with a real twist. You would love the yellow color and the mango taste and flavor that go to make it so very special. A great accompaniment with rice.
Ingredients
  Raw mango seed 1
  Water 3 Cup (48 tbs)
  Salt To Taste
  Turmeric 1⁄3 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
Indian
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
mango charu

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Average: 4.2 (5 votes)

3 Comments

Ambrosia's picture
How is this Rasam different from the one served in regular South Indian restaurants? How does it look like chef?
chefsatya's picture
hi this rasam is different from the one served in regular South Indian restaurants because we use mango with the seed it looks yellow colour try it u love it.
chefsatya's picture
hi this rasam is different from the one served in regular South Indian restaurants because we use mango with the seed it looks yellow colour try it u love it.