

Raw Mango Rasam
More Recipes
Find More Sambar Recipes |
Find More Mango Recipes |
Find More Ural Dal Recipes |
Ingredients
Ingredients | Quantity |
---|---|
Raw mango | 5 pieces |
Tamarind, big gooseberry size | 1 |
Sambhar powder (add 2 tbsp is you want it to be spicy) | 1 1/2 tbsp |
Turmeric powder | 1/4 tsp |
Grated jaggery | 2 tsp |
Salt and water | As needed |
To temper | |
Cooking oil or gingely oil | 1 1/2 tbsp |
Mustard seeds | 1/2 tsp |
Urad dal | 1 tsp |
Cumin seeds/Jeera | 1 tsp |
Toor dal | 1 tsp |
Small onions, or sambhar onions | 10 |
Garlic cloves | 15 |
curry leaves | A few |
Servings
Serving | 3 |
---|---|
Preparation Time | 20 Mins |
Cooking Time | 30 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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