My family loves rasam and I try to incorporate a variety of tangy fruits in dal to prepare a sweet sour rasam which goes well with rice. Just adding a handful of dal enhances the taste.
The flavour of slightly ripened mango gives it the tangy flavour which is appetising leaving you wanting for another helping.
Mango (slightly ripened & grated) – 1/2 bowl.
Hot water – 2 cups.
Green chillies slit – 1
Jaggery – 1/4 spoon
Coriander leaves – 2 stems.
Cumin powder – 1/2 spoon.
Fruit Chat Masala – 1/4 spoon.
Black salt – As per taste.
Curry leaves – 1 sprig
Coconut oil – 1 tablespoon.
Amchur powder(raw Mango Powder)- 1/4 spoon.
Rasam powder – 1/4 spoon.
In a pot add the grated mango, slit green chilli, black salt and jaggery.
Add in the hot water and give a boil.
Now take a tempering pan and heat the coconut oil and add in the cumin seeds, curry leaves,rasam powder, amchur powder (Raw Mango Powder)and the fruit chat masala.
Mix well and pour over the hot boiled mixture.
Garnish with coriander leaves and the Mango rasam is ready to relish.