Mango ginger dried mango rasam Recipe

Cooking Directions

• STEP 1.Soak the dried mango in water for 30 minutes to soften it.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped mango ginger, green chilies, and turmeric powder. Saute for a minute.
• STEP 4.Add the soaked dried mango along with the water. Cook for 10-15 minutes until the mango is soft.
• STEP 5.Add tamarind pulp, salt, and jaggery. Mix well and simmer for another 5 minutes.
• STEP 6.In a separate pan, heat ghee and fry the red chilies and garlic until fragrant. Add this tempering to the rasam.
• STEP 7.Garnish with coriander leaves and serve hot as a soup or with steamed rice.

Cooking Tips

• You can adjust the spice level by adding more or fewer green chilies.
• If you don't have mango ginger, you can substitute it with regular ginger.
• Make sure to soak the dried mango to soften it before cooking.

Storage and Serving

• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the mango ginger dried mango rasam hot as a soup or with steamed rice.