Green Mango Rasam

Ingredients

• 1 unit/count Green Mango (Raw Mango) (The mango should be 250 to 300 grams)
• 2 unit/count Tomatoes
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Black crushed pepper
• 2 teaspoon Cumin powder
• 0.25 teaspoon Turmeric powder
• 10 unit/count Garlic cloves (Squashed)
• 1 handful Curry leaves
• 1 handful Coriander leaves (Chopped)
• 1 tablespoon Sunflower oil
• 2 unit/count Dry red chillies (Crushed)
• 1 teaspoon Salt (1 tsp or as much as needed)
• 1 liter Water (For cooking)

Instructions

1. 1Roast the mango directly over the flame of a gas stove, turning it frequently until the skin is charred and the flesh is soft. Allow it to cool.
2. 2While the mango cools, squash the red chillies and garlic cloves. Finely chop the tomatoes. Once the mango is cool, peel off the skin and extract the flesh. Grind the mango flesh with 2 teaspoons of water to form a paste.
3. 3Heat the sunflower oil in a pan. Add mustard seeds, coriander seeds, black crushed pepper, cumin powder, garlic cloves, and crushed red chillies. Sauté until the spices are fragrant.
4. 4Add the chopped tomatoes to the pan and fry for 5 minutes. Then, incorporate the mango paste and turmeric powder. Fry for an additional 5 minutes before adding water and salt. Stir well to combine.
5. 5Heat the mixture for 4 to 5 minutes. Add the coriander leaves and curry leaves. Serve hot.