Raw Mango Rasam - SK Khazana This tangy rasam can be served as an appetizer too This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Jul 2018 in Recipes Course New Update Main Ingredients Raw mango pulp, Split pigeon peas Cuisine South Indian Course Dals and Kadhis Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Raw Mango Rasam - SK Khazana 2 1/3 tablespoons Raw mango pulp 4 tablespoons Split pigeon peas 2 tablespoons Rasam masala 3/4 teaspoon Turmeric powder 3 tablespoons Ghee 1 teaspoon Mustard seeds 1 teaspoon Cumin seeds 10-12 Curry leaves 2 Medium tomatoes chopped to taste Salt to taste Black peppercorns crushed 1 tablespoon Fresh coriander leaves finely chopped Method Pressure cook pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles or till fully done. Once pressure is reduced completely, strain the water and reserve. Heat ghee in a non-stick pan. Add mustard seeds and sauté till seeds splutter. Add cumin seeds and sauté till seeds change colour. Add curry leaves and tomatoes and mix well. Add salt, mix, cover and cook till tomatoes turn soft and pulpy. Add remaining turmeric powder and rasam masala powder and mix well. Add crushed peppercorns, mix and cook for a minute. Add reserved dal water and mix well. Add raw mango pulp, mix well and bring the mixture to a boil. Add coriander leaves and serve hot with steamed rice. #Black peppercorns #Cumin seeds #Curry leaves #Fresh coriander leaves #Ghee #Mustard seeds #Raw mango pulp #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article