Roasted Mango Rasam

Ingredients (15)

• ·piece Mango
• ·tbsp Cumin seeds
• ·tbsp Pepper
• ·pieces Green chilies
• ·cloves Garlic
• ·pieces Shallots
• ·tsp Turmeric powder
• ·Salt
• ·Oil
• ·tsp Mustard seeds
• ·tsp Urad dal
• ·pieces Dried red chilies
• ·tsp Asafoetida
• ·Curry leaves
• ·lemon-sized Tamarind extract

1. 1

   Roast the mango on an open flame until the skin is charred.

2. 2

   Peel off the skin and cut the mango into pieces.

3. 3

   Add the mango pieces to a blender and grind into a smooth paste.

4. 4

   Grind cumin seeds, pepper, green chilies, garlic, and shallots coarsely using pulse mode.

5. 5

   Add this mixture to a bowl along with the mango paste.

6. 6

   Add some water and tamarind extract, adjusting the consistency with more water as needed.

7. 7

   Mix well and bring it to a boil.

8. 8

   Once it starts foaming on top, turn off the heat and prepare the tempering.

9. 9

   For tempering, heat oil and add mustard seeds, letting them splutter.

10. 10

    Add urad dal, dried red chilies, asafoetida, and curry leaves.

11. 11

    Pour the tempering over the rasam.