How to make Raw Mango Rasam - SK Khazana -
This tangy rasam can be served as an appetizer too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mango pulp (कच्चे आम का पल्प ), Split pigeon peas
Cuisine : South Indian
Course : Dals and Kadhis
For more recipes related to Raw Mango Rasam - SK Khazana checkout Aamras Ki Kadhi. You can also find more Dals and Kadhis recipes like Schezchow Kadhi Amritsari Sookhi Dal Dali Sambare Malbari Kadhi
Raw Mango Rasam - SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Raw Mango Rasam - SK Khazana Recipe
Raw mango pulp 2 1/3 tablespoons
Split pigeon peas 4 tablespoons
Rasam masala 2 tablespoons
Turmeric powder 3/4 teaspoon
Ghee 3 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 10-12
Medium tomatoes chopped 2
Salt to taste
Black peppercorns crushed to taste
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
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.
Step 2
Heat ghee in a non-stick pan. Add mustard seeds and sauté till seeds splutter. Add cumin seeds and sauté till seeds change colour.
Step 3
Add curry leaves and tomatoes and mix well. Add salt, mix, cover and cook till tomatoes turn soft and pulpy.
Step 4
Add remaining turmeric powder and rasam masala powder and mix well. Add crushed peppercorns, mix and cook for a minute.
Step 5
Add reserved dal water and mix well. Add raw mango pulp, mix well and bring the mixture to a boil.
Step 6
Add coriander leaves and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
