Mango Rasam

How to Prepare

1. Extract pulp from 10 ripe mangoes and blend until smooth. Strain if necessary to remove fibers.
2. In a large pot, add 5 cups of tamarind water (made from soaking 100g tamarind in warm water and extracting the juice).
3. Add the mango pulp to the tamarind water and mix well.
4. Add 2.5 tablespoons of rasam powder
5. 5 teaspoons of turmeric powder, and salt to taste. Bring to a boil on medium heat.
6. In a separate pan, heat 5 tablespoons of ghee. Add 2.5 teaspoons of mustard seeds and let them splutter.
7. Add 5 dried red chilies
8. 5 teaspoons of cumin seeds, and a pinch of asafoetida to the tempering. Fry for a few seconds.
9. Pour the tempering into the boiling rasam mixture and stir well.
10. Add 10 cups of water to adjust consistency and let it simmer for 10 minutes.
11. Garnish with 1.25 cups of chopped coriander leaves and remove from heat.
12. Serve hot with rice or as a soup.