Tuesday, June 14, 2022
HomeIndian FoodUncooked Mango Mint Rasam - First Timer Prepare dinner

Uncooked Mango Mint Rasam – First Timer Prepare dinner


Uncooked mango mint rasam is a tasty and easy-to-make South Indian soup utilizing uncooked mango. It’s a twist to the normal rasam recipe and excellent for the summer season season.

Raw Mango & Mint Rasam 1.png

What’s Rasam?

Rasam is a staple dish in South Indian properties. South Indian meals won’t ever be full with out Rasam. It’s a mild and tangy soup served piping sizzling, both by itself or with rice.

We usually make a number of sorts of rasam like pepper rasam, lemon rasam, paruppu rasam, and so forth. Every rasam is exclusive and totally different in its personal means. The most effective a part of consuming rasam day by day is, that it helps in digestion, builds immunity, and helps in combating infections. Since rasam aids digestion, so normally it’s served on the finish of the meal in South India.

Some rasam recipes –

Uncooked Mango Mint Rasam!

It’s also referred to as as Mangai Rasam / Mago Charu. Because the summer season is right here and in addition the mango season, so I typically make this rasam with uncooked mango / unripe mango. This rasam is tangy, spicy in addition to flavorful.

It’s a twist to the normal rasam recipe and excellent for the summer season season.

What are the steps to make this Uncooked Mango Mint Rasam?

Effectively, right here I’ve used arhar(toor) dal and tomato together with uncooked mangoes.

So first wash the mangoes and make slits in them utilizing a knife. Then boil the mangoes in 3 cups of water in a pan till softened. Flip off the warmth and let the mangoes cool. Gently take out the pores and skin and mash the mangoes utilizing your fingers. Preserve apart.

Now boil arhar(toor) dal together with tomatoes, ginger, and garlic. Pressure this right into a pan and in addition add the mango puree, rasam powder, and salt. Combine all the pieces and in addition alter the consistency by including kind of water. Simmer the rasam for 2-3 minutes.

Warmth oil in a pan. Add mustard seeds, dry crimson chilies, and curry leaves, and allow them to splutter. Pour the tempering over the rasam.

Serving suggestion –

The mango rasam has the proper stability of candy, spicy, and bitter flavors. That is best-served piping sizzling, making it an excellent addition to a meal, and even as a soup.

Occasion-related to this put up :

Effectively, the June month problem within the ‘Shhhhh Cooking Secretly Problem‘ group was the ‘Mango Mania’, advised by Mayuri Patel. Effectively, I used to be partnered with Anu for this theme who gave me 2 secret components as Mint and Rasam Powder; and I gave her the Chia Seeds and Maple Syrup too. She ready Mango Chia Pudding utilizing these secret components. And as traditional, utilizing my two components I’ve additionally give you this Uncooked Mango Mint Rasam for theme contribution.

And, sure !!!

In the event you just like the recipe shared right here and provides it a attempt at your house then do share in INSTAGRAM by tagging #firsttimercook. I'd be so pleased to see and certainly share in my INSTA tales 😊😊

📖 RECIPE CARD

Raw Mango & Mint Rasam 1.png

Uncooked Mango Mint Rasam

Sasmita

Uncooked mango rasam is a tasty and simple to make South Indian soup utilizing uncooked mango. It’s a twist to the normal rasam recipe and excellent for summer season season.

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Course Soup

Delicacies Indian

  • 2 no. Uncooked mango
  • ¼ cup Mint leaf
  • 2 tbsp Arhar dal
  • 1 no. Tomato (small)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • ½ tbsp Rasam powder
  • 1 sprig Curry leaf
  • 2 no. Entire crimson chili
  • ½ tsp Mustard seed
  • 1 tsp Oil
  • Salt as wanted
  • Water as wanted
  • Wash the mangoes and make slits in them utilizing a knife.

  • Then boil the mangoes in 3 cups of water in a pan till softened.

  • Flip off the warmth and let the mangoes cool.

  • Gently take out the pores and skin and mash the mangoes utilizing your fingers. Preserve apart.

  • Now boil arhar dal together with tomatoes, ginger, garlic.

  • Pressure this right into a pan and in addition add the mango puree, rasam powder, salt.

  • Combine all the pieces and in addition alter the consistency by including kind of water.

  • Simmer the rasam for 2-3 minutes.

  • Warmth oil in a pan.

  • Add mustard seeds, dry crimson chillies, curry leaves and allow them to splutter.

  • Pour the tempering over the rasam.

  • Serve rasam sizzling with steamed rice and even as a beverage !

  • Rasam powder will be selfmade or store-bought.
  • Regulate the consistency of the rasam by including kind of water.
  • One can omit the garlic right here, however my household likes this taste within the rasam.

Key phrase Mango Recipe, Rasam, Summer time dish

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