Mango Rasam, or Mangai Rasam, or Mavinajayi Saaru is a tangy and flavourful South Indian dish. It is a perfect balance of sweet and spicy flavours. Tap to read the recipe.
Ingredients
One medium raw mango, half a cup of toor dal, 2-3 cups of water, one chopped tomato, a teaspoon of tamarind paste, one tablespoon of jaggery, salt to taste, two teaspoons of coriander seeds, a teaspoon of cumin seeds, half a teaspoon of peppercorns, 2-3 dry red chillies and 10-12 curry leaves.
Prepare mango
Start by thoroughly washing the mango and removing the peel. Cut the mango into smaller pieces.
Prepare rasam powder
Dry roast coriander seeds, cumin seeds, peppercorns, red chillies, fenugreek seeds, mustard seeds, and asafoetida (hing). Grind this into a fine powder.
Cook rasam
Take a pan and add chopped raw mango, chopped tomato, water, tamarind paste, jaggery and salt. Cook it on a low flame and let it boil for 5-10 minutes.
Add toor dal
Now, add the cooked toor dal to the pan and stir it well. Let it boil for another five minutes and add coriander leaves
Prepare tempering
Take a pan and heat some ghee and add mustard seeds, red chillies, curry leaves, cumin seeds, and asafoetida. Add tempering to the cooked rasam and mix well.
Garnish and serve
Add the prepared rasam powder to the rasam and mix well. Garnish with fresh coriander leaves and lemon juice. Serve it with hot steamed rice for a comforting summer lunch.
Information credits
This recipe is taken from the chef Sanjeev Kapoor's official website, @sanjeevkapoor.com.