Mango Rasam Recipe

• 🍴2 mango
• 🍴2 teaspoon jaggery
• 🍴1/2 teaspoon turmeric
• 🍴2 teaspoon cumin seeds
• 🍴10 shallots (small onions)
• 🍴2 tablespoon coriander leaves
• 🍴10 cup green chilies
• 🍴2 teaspoon black pepper

For Tempering

• 🍴2 red chili
• 🍴2 teaspoon refined oil
• 🍴1 pinch asafoetida
• 🍴2 sprigs curry leaves
• 🍴1 1/2 teaspoon mustard seeds

• 🍴To start with, peel and slice the mangoes. Put them in a round container and transfer the container to a water filled pressure cooker (ensure the water is 1/4 filled in a cooker). Cook until the cooker gives 2-3 whistles.
• 🍴When done, transfer the mango to a bowl and mash it. Then, add water, salt and turmeric powder, green chillies, pepper and cumin seeds. Mix well and transfer the mixture to a deep-bottomed non-stick pan and bring the mixture to a boil on medium flame. Lastly, add jaggery and again bring mixture to a boil for about 2 minutes. And then add finely chopped coriander leaves and onions.
• 🍴To make the tempering for the rasam, heat oil in a pan on medium flame and add mustard seeds. Saute until they pop. And then add red chilli and cook until coloured. Add asafoetida and curry leaves and cook for at least 2 minutes.
• 🍴Pour the tempering on the prepared rasam and mix well. Serve immediately.