Prologue: Go here.
02/04/2012: Raw Mango Rasam - February is too early for mangoes but not for the little ones. When I saw these in the store I could not resist them. One of the dish I made with the mangoes that I bought is this Rasam. A little tangy, a little spicy and a little salty; perfect for a cold afternoon like we have so often here in CT in the month of February.
Small Raw Mangoes - 4 (Peeled, Cut in halve, remove the seed. Pressure cook them in a cooker or microwave.)
Water - 1.5 cups
Oil - 2 tsp
Salt to taste
Green Chilies - 4 (cut into pieces)
Spices for Seasoning - 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Chana Dal, Pinch of Turmeric, few Curry Leaves
1) Mash the cooked Mangoes to a paste with your hand.
2) Put it aside in a bowl. Add Water.
3) In a small skillet, heat oil. Add Spices as mentioned.
4) Add Green Chilies. Once they fry, add it to the Mango liquid.
5) Add Salt and mix well.
6) Serve with Rice and Dal.