MANGO-GINGER RASAM

A spicy and tangy rasam which is very appetizing on summer days. Not only with hot rice you can also have it as a soup. The ginger flavor  along with the summer favorite- mango is sure to tantalize your taste buds

INGREDIENTS

• Water                         3 cups
• Mango pieces             1/2 cup
• Salt                            to taste
• Sugar                         1 tsp
• Ginger                        1 inch piece
• Tomato                       1 small chopped
• Coriander seeds          1 Tsp
• Pepper                        5-6
• Red chillies                 3
• Oil                              1 Tsp
• Jeera                           1 tsp
• Methi                          1/2 tsp
• Mustard                      1/2 tsp
• Hing                           1/4 tsp
• Coriander                   2 sprigs

PROCEDURE

Pressure cook the mango pieces and make a soft pulp.

Dry roast coriander seeds, pepper corns, 2 chillies and grind to a powder.

Cut  the ginger into thin pieces.

In a large pan mix in the water, mango pulp, powdered coriander and peppers, salt, sugar, tomatoes, ginger.

Let the rasam boil on a slow flame for 15 minutes.

Heat oil and add the jeera, methi, mustard, hing. When the tadka is done add it to the rasam.

Finally add the chopped coriander.

Serve hot with rice and cooked dal.

Alternatively you can add the cooked dal to the rasam while it is boiling to enhance the taste.