This is a typical South Indian style soup / rasam that is a must-have in the menu. There are many versions to this amazingly refreshing soup. So let me share rasam made with raw mango. It is quite a comforting dish that can be had as it is like a soup or as a side dish with plain steamed rice.
Light on the stomach, this tangy and yummy preparation can be made spicy according to individual preference. It is a good appetizer, aids in digestion and wards of cold and congestion. So make best use of the ongoing mango season and dish out this simple delicacy for a nice hearty lunch with your loved ones.
- 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours
- 1 small raw mango, boiled
- 2 pinches of asafoetida
- 1/2 tsp. turmeric powder
- 1/2 tsp. sugar (opt)
- salt to taste
- 1 tsp. ghee
- 3 garlic cloves
- 1 tsp. cumin seeds
- 1/2 tsp. peppercorns
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 2 dry red chilies
- 1 tsp. coriander leaves, chopped
Pressure cook the dal with 4 cups water, turmeric powder, a pinch of asafoetida and ghee for 4-5 whistles. Blend along with the boiled mango and keep aside.
Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and saute the ground paste till the oil separates.
Add the boiled dal, salt and sugar. Bring it to a boil and simmer on a low flame for 4-5 minutes. Switch off the flame and transfer it to a serving bowl.
Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida.
After it stops spluttering. switch off the flame and pour this tempering over the prepared rasam. Garnish with coriander leaves and serve as a soup or with rice.