One day- a year and three months ago, it was threatening to rain. It was very windy and gloomy. All I wanted was a cup of piping hot coffee. But I had to make something for an event and I had narrowed down the choice to an Iced beverage!Thus I ended up making a Greek Iced Coffee. I clicked it in my backyard which had the most lighting given the situation and amidst the cautions from MIL, I took some clicks and hurried inside.
When I had to cook something for lunch that day, I made this super warming Rasam / soup that seemed to brighten up the mood just as the weather seemed to cheer up a bit after it had rained. Even then there was not enough lighting to get a decent click but I did click a few and saved it to the drafts.
And now these come in handy as I am doing 'South Indian Meal Dishes' as the theme for Week 1 in Blogging Marathon #42.
I am planning to make this one more time sometime soon and click better pics.
This is a soup like dish famous in Karnataka especially Malnad regions. It is a tasty concoction that is sweet, sour and spicy and to get these tastes, one uses Raw Mango! Aren't you drooling now!
It is a very simple dish and quick to make too.Goes well with plain steamed rice and some crispies. On a chilly day, it tastes good as a soup too!
Recipe source - Red Chilies
Raw mango -1
Green chilies- 2,slit
Jaggery- 1 teaspoon
Turmeric powder- a pinch
Salt to taste
Ghee- 1 teaspoon
Mustard- 1/2 teaspoon
Curry leaves- a few
Asafoetida powder- a pinch
- In a vessel, take the cubed mango , turmeric, green chilies and add water till the cubes submerge in it.Pressure cook it till the mango is well cooked.[ You can also cook it on pan but it will take a long time . Gets done faster in a pressure cooker.]
- Once the pressure releases,retain the water and take out the mango and the chilies. Puree and keep aside.
- Heat the water used to cook the mango and put in the puree, salt. Add more water to it, jaggery and bring to boil and then simmer.
- In another small pan, heat ghee and add the tempering ingredients.
- When the mustard crackles, pour it into the rasam pan and switch off the flame. Cover for a few minutes and it is ready to be savored.
- Adding jaggery is optional. If the mango is too tart, it is better to add a little jaggery to balance the tartness .
- Any other oil [except coconut oil] can be used instead of ghee.
- Increase the chilies to suit your taste.You can also add a few broken red chilies in the tempering to increase the heat factor.
- Add water depending on the taste of the dish and the consistency you prefer it to be.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42
Labels: Better Half, Blogging Marathon, Karnataka, Rasam Varieties