Rasam rice combo appears atleast once in my kitchen .Thats the reason when i had a desire to eat rasam rice I wanted to try a different variant of rasam rice ,thats when i came across this tangy green mango rasam recipe at kamlas corner which was very delicious especially with papad & rice
I have used home made rasam powder & added boiled toor dal to thicken consistency of rasam .you can even make this rasam only by adding boiled raw mango puree
Mango should be pressure cooked or boiled ,with the skin removed & then its grind to a puree the way we make for aam panha
After that seasoning with other spices is done.If mango is not that tangy you can even add 1 tsp of tamarind pulp to same
Ingredients
Green (Raw) Mango - 1 small size
Rasam powder - 2-3 tbsp
Red Chilly - 1-2
Green Chilli - 1
Turmeric Powder - a pinch
Red chilli powder - 1/4 tsp
Garlic crushed - 3 to 4
Oil - 2 teaspoon
Mustard - 1 teaspoon
Asafoetida Powder - a pinch
Curry Leaves - few
Coriander Leaves - few
Boiled toor dal - 2 tbsp
Salt - 1 teaspoon or as per taste
Method:
1.Wash and peel the skin from mango. chop it into medium size pieces. Pressure cook mango pieces for two to three whistles. Once the steam is subsided, remove the lid and puree the mango pieces well.
2.Add boiled toor dal,green chilli ,red chilli powder ,rasam powder along with 2 cups of water to the mango puree. Add curry leaves and salt. Mix well and bring to boil. When it starts boiling, remove from stove.
3.Season it with mustard ,asafoetida powder,crushed garlic,curryleaves and red chilli. Garnish with coriander leaves.
4.Serve with hot rice.
Tips :
1 For four people a cup of mango pieces will do).
2. You can even add 1 chopped tomato to above rasam
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