In south Indian households rasam/saaru is mandatory for lunch and dinner. Just as we have sambars/kootu/ curry/huli/pulusu/kodhel as variants to prepare veggies with lentils, we also have rasams of different types. It may be tili saaru with lentil stock, goddu saaru, nimbe saaru, menasina saaru - each one is distinct in taste and effect. Goddu saaru for rejuvinating taste buds, nimbe saaru for digestion, pepper rasam to fight cold and so on.
Since it is mango season I am posting a simple tangy, tasty mango rasam that I had prepared today for lunch.
- Ease - very easy
- Preparation time - 10 minutes
- Cooking time - 10 minutes
- Serves - 1 litre of saaru
- Unripe mango -1
- Cumin - 1 spoon
- Fenugreek - 1/2 spoon
- Asafoetida - 2 grains
- Salt - to taste
- Jaggery - one spoon crushed powder
- Ghee - 2 spoons
- Mustard seeds - 1/2 spoon
- Curry leaves - 1 sprig
- Coriander - 2 sprigs
- Green chilies -3-4
- Grated coconut - 1/2 cup
- Peel mango and cut into big pieces
- Cook mango till soft
- In a wok roast fenugreek, cumin , asafoetida and green chilli till aromatic keep aside
- Heat ghee in the same wok, add mustard seeds , let it crackle, add curry leaves and chopped coriander (seasoning)
- Grind roasted ingredients with 1/2 cup grated coconut to a smooth paste
- Mash/puree cooked mango pulp ( I used mechanical hand held blender)
- Add salt and jaggery to the pureed mango
- Add water to get required consistency bring it to boil
- Add ghee mustard seasoning
- Serve this rasam with hot rice, curd chilly and ghee.
- Unripe mango is rich in vitamin C, is good for morning sickness, for liver health, a good source of minerals.
- Adjust the salt, jaggery and thickness of the rasam as per your taste