Cuisine: Andhra Pradesh state of India
Ingredients:
Water – 1 litre
Semi-ripened mangoes – 4 small
Tamarind – small lemon-sized
jaggery – 1 teaspoon
Chilli powder – ½ teaspoon
Salt – as required
Turmeric powder – ½ teaspoon
Seasoning:
Mustard – ½ teaspoon
Cumin seeds – ½ teaspoon
Dry red chillies – 4
Curry leaves – 2 sprigs
Oil – 1 tablespoon
Method:
Peel the semi-ripened mangoes and wash them. Don't cut them, let them be whole only. In a vessel, put water, peeled whole mangoes, tamarind, jaggery, chilli powder, turmeric powder and salt. Boil until the mango is soft enough. In another pan, heat oil and add mustard, cumin seeds and dry red chillies. Sauté till the dry red chillies turn brown. Then add curry leaves. Add this seasoning to the cooked mango rasam. Serve along with rice.
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