A twist to rasam with mango

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It's piping hot, spicy with a tangy flavour. It even looks like soup. This golden brown broth which South Indians relish after a perfect sadya is rasam. This Onam, try a rasam that is not just sour and spicy, but also a little fruity.

Ingredients

½ cup thur dhal

½ cup small pieces of almost ripe mango

1 tsp crushed red chilli

2 tsp crushed jeera

2 tsp crushed pepper

Asafoetida

6 flakes of crushed garlic

Oil as needed

Salt as needed

Coriander leaves

For tempering

1 tsp mustard seeds

2 red chillies broken into two pieces

¼ tsp fenugreek seeds

A few curry leaves

Preparation

Add dhal, mango, crushed red chilli, jeera, pepper, garlic, salt, and asafoetida in a pressure cooker.

Pour as much water as needed.

Boil the mixture and wait for the cooker to make two whistles.

Open the lid and mix it properly.

Strain the rasam through a sieve.

Lastly, add coriander leaves for flavour and aroma.

For tempering

Heat oil in a pan.

Add mustard seeds, fenugreek, red chillies, and curry leaves.

Pour this mixture into the mango rasam.

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