Lunch
Traditional Manga Rasam Recipe - Raw Mango Rasam Recipe Recipe
This homemade Traditional Manga Rasam Recipe - Raw Mango Rasam Recipe Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 Mango (Raw)
- 1/2 cup Water
- 1/4 cup Arhar dal (Split Toor Dal) - cooked
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 2 Green Chillies - slit
- Asafoetida (hing) - a pinch
- 1 inch Ginger - finely chopped
- 1 Tomato - diced
- 1 teaspoon Cumin powder (Jeera)
- 1 tablespoon Lemon juice
- 1/2 teaspoon Black pepper powder - freshly ground
- 1 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Jaggery
- Salt - to taste
- 5 sprig Coriander (Dhania) Leaves - finely chopped
Instructions
1
To begin making the Mango Rasam method, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of moisture.
2
Close the cooker with lid.Pressure stew for 5 to 6 whistles and allow the pressure to release naturally.When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels. transfer in the mango pulp to a mixer grinder, along with half a cup of moisture and mash to make creamy mango puree.
3
Keep aside.stew the toor dal in 1 cup of moisture for about 5 to 6 whistles and allow the pressure to release naturally.
4
Once the pressure releases, mash the toor dal until creamy and keep aside.Next, transfer in the ghee in a saucepan.
5
Once the ghee is burning, transfer in mustard seeds, cumin seeds and allow it to crackle.Once the seeds have crackled transfer in the asafoetida, curry leaves, green chillies, ginger and saute for a few seconds.transfer in the mango pulp, tomato, lemon extract, black pepper dusting masala condiment, turmeric dusting masala condiment, cumin dusting masala condiment, jaggery, cooked dal, seasoning to palate and swirl around everything well.transfer in about 2 cups of moisture to adjust the consistency of the rasam.
6
Bring the Mango Rasam to a brisk bubble for about 10 mins till you see froth around the edges and turn off the bring to temperature.swirl around in the cut up coriander leaves, give it a swirl around and transfer Mango Rasam into a serving mixing bowl and offer burning.offer Mango Rasam method along with Steamed Rice, Beetroot Poriyal and Elai Vadam for a weekday meal.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsMaster Chef
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