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Sunday, 21 August 2016

Sambar - Raw Mango Rasam



Raw Mango Rasam

More Recipes


Find More Sambar Recipes
Find More Mango Recipes
Find More Ural Dal Recipes

Ingredients


IngredientsQuantity
Raw mango5 pieces
Tamarind, big gooseberry size1
Sambhar powder (add 2 tbsp is you want it to be spicy)1 1/2 tbsp
Turmeric powder1/4 tsp
Grated jaggery2 tsp
Salt and water As needed
To temper
Cooking oil or gingely oil1 1/2 tbsp
Mustard seeds1/2 tsp
Urad dal1 tsp
Cumin seeds/Jeera1 tsp
Toor dal1 tsp
Small onions, or sambhar onions10
Garlic cloves15
curry leavesA few

Servings


Serving3
Preparation Time20 Mins
Cooking Time30 Mins

Method


  • Wash and slice the raw mango into big pieces. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook.Chop the onions, garlic cloves and curry leaves.
  • Check it with a knife whether the mango pieces are cooked soft but firm in shape.
  • Remove the cooked mango pieces in a plate and soak the tamarind in the water that was used to cook mango.
  • Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Sauté onions, garlic cloves and curry leaves until onion turns transparent.
  • Add the extract from soaked tamarind to the sautéed onion mixture.
  • Add turmeric powder, sambhar powder, jaggery and salt. Boil for 5-10 minutes until the gravy thickens.
  • Lastly, add the cooked mango pieces, give it a boil and switch off the flame after it thickens.
  • You can add a tsp of gingely oil for garnishing.

Recipe Tips


  • Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder.
  • Enjoy with plain rice, any kootu and appalam!
  • The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambhar powder if its tastes too tangy.
  • Adding jaggery helps to balance all the taste.

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