Maangaai Paruppu Rasam/ Green Mango Dhal Rasam

I personally love rasam...any type or flavour either for lunch or dinner. To top it off I love to make rasam which can double up as warming tasty soups. This recipe is so wonderful with the medly of flavours- soury tangy taste of mango with the spicy kick of the red chillies and pepper with under tones slight sweetness form the mango and sugar. You have to taste it  to believe it.....

In India, we have specific fruits and vegetables which are abundant in the summers....these fruits and veges are designed to quench thirst far more effectively than ice cold water. Green mangoes, gooseberries, watermelon, ice apples [nungu] are a few of the summer specials...

Go here to view the recipe for Nellikaai Rasam

If u don't prefer the strong taste of tamarind as in traditional rasam.....then this one is for u. U just need to add more water for serving this as rasam and less water for serving as soup.

Green mango [medium]: 3

Toor dhal: 100 gms.

Red chillies: 3.

Tumeric powder: 1/2 tsp.

Sugar: 1 tsp.

Salt: to taste.

Asafoetida powder : 1/4 tsp.

Oil: 2 tsp.

Coriander leaves :a few to garnish

To dry roast and powder:

Cumin seeds : 1 tsp.

Pepper corns: 1 tsp.

Dhania seeds: 1 tsp.

To splutter:

Mustard seeds: 1/2 tsp.

Curry leaves: 1 sprig.

1. Cut the green mangoes into large quarters and boil them in 1 cup of water until soft [along with the seeds]. Cook the dhal seperately until mushy.

2.Scoop and scrap out the flesh from the mango slices and the seeds. Do not thrown away the water.

3. Whizz the mango flesh and cooked dhal in a mixer grinder until smooth. Keep it aside.

4. Heat 1 tsp of oil in a kadai on medium flame. Add the ground powder masala and red chillies. Saute for a minute.

5.Add the mango dhal paste, tumeric powder, salt and the water in which the mango was boiled + another cup of water.

6.Simmer for 10-12 minutes. Add the sugar and asafoetida powder and put off the flame.

7.Splutter the mustard seeds and curry leaves in 1 tsp of oil in a seperate pan and add to the rasam.

8.Garnish with coriander leaves.

Serve hot with rice and a dollop of ghee.

Note: The mangoes must be sour otherwise it will not taste good. If only big mangoes are available, use one mango for the given recipe measurements. For boiling the mangoes the water level should be just covering the mangoes. Add water according your preference of consistency at the simmering stage where you add all the spices.....,

Entry for "Soup Recipes Event" by Dr.Sameena Prathap
 

My blogging buddies: Gayathri , Priya Suresh , Srivalli , Monika , Veena , PJ , Priya Vaasu , Azeema , Jay , Ayeesha , Soumya , Usha ...yummy recipes to be checked out..

Enjoy....

Scribbled by Reva.