Mango Rasam

Rasam is a standard accompaniment to rice in South India. It is originally made of Pepper corns and it still goes under the name of Milagu Tanni meaning Pepper water in Tamil. We present here a variation of the rasam here. This recipe for mango rasam is simple and easy to make.

Mango Rasam

Sour mangoes 4
Chilli powder 100 gm
Garlic pods 10
Mustard seeds 1 tablespoon
Turmeric powder 1 tablespoon
Dry red chillies 4
Green chilly 4
Curry leaves
Salt to taste
Cooking oil 2 tablespoon

Rasam powder

Coriander seeds 100 gms
Cumin seeds 50 gm
Black pepper 30 gm

Peel and slice mangoes into small pieces. In about 2 liters of water add red gram powder and bring to a boil. Add the mango pieces and salt. Boil until the mango pieces become tender and almost dissolve in water. Add turmeric powder and rasam powder and boil for some more time. Heat oil in a frying pan and add mustard seeds. Now add the remaining ingredients and fry. Add this to the rasam and allow to settle.