Mango Rasam
Mango rasam tastes tangy, sweet, mild spicy from tadka. This south Indian delicacy usually served along with some rice.
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Equipment
Ingredients
- Raw mangoes - 233 grams or 2 cups or 2 medium raw baby mangoes
- Water - 350 ml or 1 1/3 cups for boiling
- Water - 1 cup
- Turmeric - 1/8 tsp
- Oil - 1 tbsp
- Dry red chili - 6
- Mustard seeds - 1/8 tsp
- Cumin seeds - 1/8 tsp
- Curry leaves - 6
- Jaggery - 1/4 cup Add more for extra sweetness
- Salt
- Hing - 1/8 tsp
Instructions
HOW TO MAKE MANGO RASAM:
- Wash raw baby mangoes underwater and chop the mangoes into cubes.
- For boiling keep them in instant pot liner then add water.
- Set it on MANUAL or PRESSURE COOK for 8 min and QR (Quick release).
- Filter the water from mangoes and keep it aside. Add another cup of cool water and let mangoes cubes cool down.
- Mash the mangoes with your hand and discard the skin.
- Add the filtered water from step 4, turmeric, and salt.
TEMPERING THE RASAM:
- Pour oil in a pan over high heat. When the oil is hot enough, reduce heat to medium.
- Add mustard seeds, when they start to splutter add cumin seeds, red chili, curry leaves, hing or asafoetida, jaggery.
- Pour the tempering over the rasam.
- Serve rasam with steamed rice.
Nutrition
Serving: 1cup
Servings: 5