Mango(raw) Rasam Making Made Easier Recipe Video
Ingredients
| Moong dal | 1⁄2 Cup (8 tbs), washed | |
| Raw mango | 1 Large, washed | |
| Water | 3 Cup (48 tbs) | |
| Rasam powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cilantro leaves | 1⁄4 Cup (4 tbs), chopped | |
| Curry leaves | 2 Tablespoon | |
| For tadka | ||
| Ghee | 2 Tablespoon | |
| Black mustrard seeds | 1⁄4 Teaspoon | |
| Cumin seed | 1⁄4 Teaspoon | |
| Hing | 1 Pinch | |
Nutrition Facts
Serving size
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
Directions
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.
SERVING
5. Serve hot with rice.
TIP
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.
Editors Review
Summer is the time for light, healthy and refreshing food. It is also a time for mangos. Who said mangos are only to be eaten when ripe, juicy and mushy?! Green mangos have a tangy flavor that goes so well with rasam, the south Indian digestive that can be had as an appetizer soup, over rice or as a digestive drink. Watch this video to learn an easy way making tangy Andhra style mango rasam.Chef
