A twist to rasam with mango


It's piping hot, spicy with a tangy flavour. It even looks like soup. This golden brown broth which South Indians relish after a perfect sadya is rasam. This Onam, try a rasam that is not just sour and spicy, but also a little fruity.

½ cup thur dhal
½ cup small pieces of almost ripe mango
1 tsp crushed red chilli
2 tsp crushed jeera
2 tsp crushed pepper
6 flakes of crushed garlic
Oil as needed
Salt as needed
Coriander leaves
For tempering
1 tsp mustard seeds
2 red chillies broken into two pieces
¼ tsp fenugreek seeds
A few curry leaves

Add dhal, mango, crushed red chilli, jeera, pepper, garlic, salt, and asafoetida in a pressure cooker.
Pour as much water as needed.
Boil the mixture and wait for the cooker to make two whistles.
Open the lid and mix it properly.
Strain the rasam through a sieve.
Lastly, add coriander leaves for flavour and aroma.
For tempering
Heat oil in a pan.
Add mustard seeds, fenugreek, red chillies, and curry leaves.
Pour this mixture into the mango rasam.

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