Mango Rasam is a South Indian recipe.
If you want to stay away from health problems this summer, include raw mango in your diet.
As the temperature has touched 47 degrees Celsius in several places in the country, it is very important to stay hydrated. Drinking fruit juices can be a good option to combat this heat, in addition to water. Health problems such as gas, indigestion or heatstroke are very common in this scorching heat, but if you want to stay away from these problems you must include raw mango in your regular diet. Today we will talk about one of those recipes with raw mango that will help you combat this heat. This is a South Indian recipe called Mango Rasam. Its flavor is sweet, acidic and spicy. Let's see the Mango Rasam recipe.
Ingredients:
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Raw mangoes – 2
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Mint leaves – 7 to 8
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Crushed black pepper – half a teaspoon
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Garlic – 7 to 8 cloves
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Onion – 1
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mustard seeds
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Green chili – according to taste
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Black salt – according to taste
Method to make mango rasam:
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First, wash the mangoes well. Then put the mangoes in a pressure cooker and wait for 4 whistles.
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Wait for the mangoes to cool and then remove the peel.
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Then use your hands to mash the pulp and remove the seeds. You can also use a mixer grinder to do this.
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Then put the pepper, garlic and green chilli in the blender and grind it well. You can also smash them.
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Now, take a pan and heat it for a while. Add 3 to 4 teaspoons of oil to the pan and add some mustard seeds and red chili to the oil for seasoning.
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Wait a while and then add the cumin seeds to the pan.
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Then add the mixed masalas and roast them well.
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When the masala is roasted, add the mango paste. Stir well and add salt to taste.
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Then add water as needed and cover the saucepan for about two minutes. When it starts to boil, turn off the gas and add the mint leaves.
Mango Rasam is ready to serve! You can eat it with rice and roti. You can also consume it with soup. This dish helps you keep your body fresh and hydrated.
