Raw Mango Rasam | Mangai Rasam
Spicy and Tangy rasam with a dominant flavor of Raw Mango. You can either serve it as an appetizer or serve it with Rice
Servings: 4 People
Calories: 63kcal
Ingredients
- 3 Tablespoon Moong Dal
- ½ Raw Mango, Sliced
- ¼ teaspoon Turmeric Powder
- To taste Salt
- 1 Tablespoon Grated Jaggery
- 2 Tablespoon Chopped Coriander Leaves
- 1 Tomato, Chopped
For Tempering
- 2 Tablespoon Ghee
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
- 5 Green chili, Slit
- 2" Piece Ginger, Crushed
- 2 Piece Red Chili, Broken
Instructions
- Take moong dal in a vessel. Add turmeric powder and water. Also take Raw mango pieces in another vessel. Add ¼ Cup water. Pressure cook both dal and mango for about 4 whistles.
- Once Pressure cooked, take out the dal and cooked raw mango and mash it nicely and take both mashed dal and raw mango in a single sauce pan
- Lets start with Tempering. Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves, green chili, red chili and ginger
- Add chopped tomatoes and sauté for a minute. Then add ½ cup of water and stir. Add this tempering mixture to the mashed dal and raw mango mixture
- Keep the sauce pan which has the mashed dal, raw mango with the tempering mixture on flame. Add turmeric powder, grated jaggery and salt and 1 cup of water and bring the mixture to boil
- Allow the rasam to be in flame for 5 mins and then add another cup of water. Let the rasam stay in flame till a frothy layer forms on the top. Then garnish with coriander leaves and switch off the flame. You can add a teaspoon of crushed Pepper-Cumin just before switching off. It's optional.
Video
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 5.4g | Protein: 2.2g | Fat: 3.1g | Saturated Fat: 1.4g | Cholesterol: 5.4mg | Sodium: 12mg | Potassium: 470mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 1600IU | Vitamin C: 34.7mg | Calcium: 40mg | Iron: 1.4mg