Mambazha rasam is one of the most flavourful and delicious Rasam to have with hot steaming rice and also be sipped as an appetizing soup and relished…..
Yield / Serves
Best Sellers on Amazon
Firm Mango fruit 1 (Peel the skin and chop them to small cubes)
Tomato chopped from 1 tomato
Tamarind juice 300 ml ( 2 cups) from Gooseberry size Tamarind
Green chillies 2
Boiled Thur dal (Pressure cooked thur dal) 2 tb spoons
Hing powder 1/4 tea spoon and Ghee 2 tea spoons
Turmeric powder a pinch and Salt to taste
Coriander leaves and curry leaves
For Rasam Powder:
Dry roast the following in medium flame for 3 to 5 minutes and grind to powder:
Coriander seeds 2 tb spoons
Red chillies 3
Pepper corn 1 tea spoon and Cumin seeds 1 tea spoon
Chana dal 1 tea spoon
Heat a pan with ghee. Saute it with mustard seeds. Once they splutter add the curry leaves and green chillies and stir. Now add the chopped mango and tomato pieces to it and fry in medium flame for 1 minute.
Pour the tamarind juice and add salt, turmeric powder and hing powder. Once they boil well and raw smell of tamarind goes add the powder and mix well.
Dilute the boiled dal with a cup of water and pour into the boiling rasam. Switch off the stove after a minute. Garnish with coriander leaves.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 2 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By