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Mango(raw) Rasam Making Made Easier Recipe Video
|Moong dal||1⁄2 Cup (8 tbs), washed|
|Raw mango||1 Large, washed|
|Water||3 Cup (48 tbs)|
|Rasam powder||2 Teaspoon|
|Cilantro leaves||1⁄4 Cup (4 tbs), chopped|
|Curry leaves||2 Tablespoon|
|Black mustrard seeds||1⁄4 Teaspoon|
|Cumin seed||1⁄4 Teaspoon|
Calories 521 Calories from Fat 145
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 40.2 mg13.4%
Sodium 992 mg41.3%
Total Carbohydrates 84 g28.2%
Dietary Fiber 13 g51.9%
Sugars 46 g
Protein 14 g28.8%
Vitamin A 56.9% Vitamin C 139.6%
Calcium 13.6% Iron 10.6%
*Based on a 2000 Calorie diet
1. In a pressure cooker, place moong dal, water and mango, pressure cook for 7 minutes.
2. Peel the mango and take the pulp out.
3. In a vessel, transfer the moong dal, add mango pulp, salt, rasam powder, cilantro leaves and curry leaves, boil for 5 minutes.
4. In a tadka pan, heat ghee, add black mustard seeds, cumin seeds and hing. Pour onto the rasam.
5. Serve hot with rice.
To find out if a mango is sour inside, examine the skin, it should be deep green and have very little yellow dots on its surface, it should be white inside when cut and should not be fibrous.