Delicious tangy rasam made using raw mangoes, goes perfect with steamed rice.
RAW MANGO RASAM
Ingredients
4 tablespoons split pigeon peas (tuvar dal), soaked
2½ tablespoons raw mango pulp
2 tablespoons rasam masala powder
3 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
10-12 curry leaves
2 medium tomatoes, chopped
Salt to taste
¾ teaspoon turmeric powder
Crushed black peppercorns to taste
1 tablespoon finely chopped fresh coriander leaves
Method
1. Pressure cook pigeon peas in 4 cups water with half turmeric powder till 4-5 whistles. Once pressure is reduced completely, mash cooked dal, strain the water and reserve.
2. Heat ghee in a non-stick pan. Add mustard seeds and sauté till seeds splutter. Add cumin seeds and sauté till seeds change colour.
3. Add curry leaves and tomatoes and mix well. Add salt, mix, cover and cook till tomatoes turn soft and pulpy.
4. Add turmeric powder and rasam masala powder and mix well. Add crushed peppercorns, mix and cook for a minute.
5. Add reserved dal water and stir to mix. Add raw mango pulp, mix and bring to a boil.
6. Add coriander leaves and serve hot with steamed rice.
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