It was a simple lunch at home today. I made a new rasam with raw mango. It’s my own recipe and very simple to make.

The rasam came out very well, spicy and tangy with a mild flavour of the delicious mango:)

Ingredients

Tuvar dal ( pigeon peas) – 1/2 cup
Chopped raw mango – 1/2 cup
Tomato – 1
Tamarind – small gooseberry sized
Sambar powder – 2 tsps
Turmeric powder – 1/4th tsp
Grated jaggery – 1 tsp
Salt to taste
Chopped coriander leaves – 2 tbsps

For tempering
—————-

Ghee – 1 tsp
Mustard – 1 tsp
Cumin seeds – 1/2 tsp
Hing( asafoetida/ perungayam)- 2 pinches

Method

Soak tamarind in a cup of water for 30 mins. Squeeze well and take the extract.
Add sambar powder, salt to taste and jaggery to the tamarind extract and let it boil well till the raw smell of tamarind goes away.

Wash and soak tuvar dal for 30 mins. Drain completely, add 1 cup of fresh water, chopped tomato, chopped mango and turmeric powder. Pressure cook for 3 whistles. Mash it gently and add it to the tamarind mixture. Add 1 more cup of water and mix well. Check for the seasonings and let it simmer for few mins.

Heat ghee in a pan. Add mustard. When it starts spluttering, add cumin seeds and hing. Sauté for few seconds and add the tempering to the rasam.

Serve the rasam hot with steamed rice drizzled with little melted ghee.