In this episode of Mother's recipe, let's learn how to make Raw Mango Rasam.
How To Make Rasam | Rasam Sadham | Rasam Rice Recipe | Manga Rasam | Mamidikaya Rasam | Mavinakayi Saaru | Appe Saaru Recipe | Instant Rasam Recipe | Side Dish For Rice | Rasam And Rice Recipe | Rasam Recipe With Raw Mango | Amchur Rasam Recipe | Light Food for Summer Indian | Student Friendly Vegetarian Recipes | Easy To Make Dishes with Rice | What To Serve With Rice | Rasam Using Raw Mango | Summer Friendly Recipes | Rajshri Food
Raw Mango Rasam Ingredients:
Introduction
How To Peel & Cut The Raw Mango To Make Rasam
1 Raw Mango
How To Cook The Raw Mango
2 cups Water
How To Make Rasam
1 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/2 pinch Asafoetida
1/2 tsp Ginger (grated)
3-4 Garlic Cloves (crushed)
3 Green Chillies (slit)
12-15 Curry Leaves
1/2 tsp Turmeric Powder
1/2 cup Toor Dal (boiled)
1&1/2 tsp Rasam Powder
Salt
1 tbsp Jaggery Powder
4 cups Water
How To Make Tadka For Rasam
1 tbsp Ghee
1 tsp Mustard Seeds
2-3 Dried Red Chillies
7-8 Curry Leaves
Best Way To Serve The Rasam
#RasamRice #RawMangoRasam #MothersRecipe #AnybodyCanCookWithRajshriFood
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About Rasam
Rasam is a spicy South Indian soup. While it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid inconsistency.
Rasam is prepared mainly with kokum, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic, shallots and coriander may be used as flavoring ingredients and garnish in South India. |
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