Garlic Mango Rasam

Rasams, South Indian

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Difficulty: Easy
  • Servings: 4

Ingredients

For Rasam:

  • 600 ml Water
  • Raw / Semi Ripe Mango peices - de-skinned (1 cup)
  • 2 slit Green Chillies
  • 1 Green Chilly for the paste
  • 5 Curry Leaves - roughly cut by hand
  • 1 small piece of Ginger - finely diced
  • 1 tsp Coconut Oil
  • 1/4 tsp Turmeric Powder
  • 1/2 TBSP Rasam Podi
  • Rock Salt - per taste

For Tempering:

  • 2 tsp Cumin Seeds
  • 2 TBSP Coconut Oil
  • 2 broken Dry Red Chillies (Bydagi)
  • 4 Whole Garlic Cloves smashed
  • 1 Pinch of Hing (Asafetida)

For Garnish:

  • 2 TBSP chopped Coriander Leaves (Cilantro)

Directions

Making Rasam:

  • Finely grind/blend the mangoes and 1 green chilly with (just enough) 100 ml water in a wet grinder. Keep aside.
  • Heat 1 tsp Coconut oil on medium flame - add the slit Green Chillies, Ginger, Curry Leaves. Sauté for 30 seconds.
  • Add the Turmeric Powder, Hing and sauté for another 10-15 seconds, til the rawness of Turmeric fades.
  • Add the Mango Chilly blend. Sauté for another minute or so.
  • Add the Water and Rock Salt. Mix well and bring them to boil. At this time add the Rasam Podi (Just enough for fragrance as we don't want the Rasam Podi to overwhelm the taste of Mango).
  • Turn the heat down to Low and continue to simmer for 10 mins (covered), stirring occasionally..

Tempering:

  • Heat 2 TBSP Coconut oil in a Tadka pan. Add Cumin Seeds, Red Chillies and Garlic Cloves. As the garlic turns a bit browning add a pinch of Hing Apply the tadka on the Rasam. Continue to simmer for another 5-8 minutes.
  • Adjust Salt and Water as per taste and consistency desired. You can add a piece of Jaggery for sweetness if desired.

Garnish:

  • Turn the heat off and Garnish the Rasam with chopped Coriander Leaves. Mix well.