Mango Rasam - #SimpleDish

Rasam is a very simple dish and takes very less time to prepare. It goes very well with rice and deep fry curries and is a popular dish in south India. In this recipe I used Mango powder to get the tanginess to the dish instead of tamarind paste.

Ingredients:

1. Oil - 1 tsp
2. Mustard Seeds - 1/8 tsp
3. Cumin Seeds - 1 tsp
4. Hing
5. Garlic clove - 1
6. Dry Red chilli - 3
7. Curry Leaves
8. Onion - 1 small
9. Tomato - 1
10. Water - 3 cups
11. Turmeric - a pinch
12. Coriander Seeds/Powder - 3/4 tsp
13. Mango Powder - 1 tsp
14. Desiccated coconut - 3/4 tsp
15. Salt
16. Coriander Leaves

Preparation (20min)

1. Take Pan and add oil to it. When the oil is heated, add mustard seed and wait till they splutter
2. Then add Cumin seeds and hing and crushed garlic to the pan
3. Now add dry red chilies and curry leaves to the pan. Wait for a minute till they are fried
4. Now add chopped onion pieces and fry for 3-4 min
5. Now add finely chopped tomato pieces to the mixture and cook the mixture by closing the pan with a lid for 3-4 min
6. Now add turmeric powder, coriander powder, Mango powder, coconut to the mixture. Mix all the ingredients thoroughly
7. Add water to the mixture and let it boil.
8. Now add pepper powder, Salt and boil the ingredients for 8-10 min.
9. Now add coriander leaves, curry leaves and turn off the flame

Rasam - #SimpleSideDish

Preparation of Rasam is very simple and takes very less effort. This is a very famous dish in South India and goes very well with any fry. Here's the preparation of this dish and doesn't require you to add any rasam powder.

Ingredients:

1. Water - 3 cups
2. Oil - 1 tsp
3. Mustard Seeds
4. Cumin Seeds - 1 tsp
5. Hing
6. Garlic clove - 4
7. Coriander Seeds/Powder - 3/4 tsp
8. Pepper Powder - a pinch
9. Dry Red Chilli - 2
10. Green Chilli - 3
11. Curry Leaves
12. Turmeric - a pinch
13. Onion - 1 small
14. Tamarind Paste - 1/2 tsp
15. Salt
16. Coriander Leaves
17. Desiccated coconut - 3/4 tsp

Preparation (20min)

1. Take 3 garlic Gloves, Coriander seeds/powder, Cumin Seeds, Coconut powder in a mixer jar and grind them into a fine paste.
2. Take Pan and add oil to it. When the oil is heated, add mustard seed and wait till they splutter
3. Then add Cumin seeds and hing and crushed garlic cloves to the pan.
4. Now add dry red chilies, curry leaves and green chilli to the pan. Wait for a minute till they are fried
5. Now add chopped onion pieces and turmeric powder. Fry it for 3-4 min and add salt and finely grounded paste from step 1
6. Fry all the ingredients for a min and add 3 cups of water. Add tamarind paste, Pepper powder, Salt and boil the ingredients for 12-15min.
7. Now add coriander leaves and turn off the flame

Tips:
Tamarind paste is available in super markets and is very handy. If you don't have tamarind paste, you can soak tamarind in water for 15 min and squeeze the juice and use it.

You can make large amount of paste mentioned in Step 1 and store in the fridge. If the paste is already available then it saves time every time when making Rasam.