Raw Mango Rasam Recipe | Summer Special Recipe | कच्ची कैरी का रसम | Chef Sanjyot Keer

By Your Food Lab · 25 min

Ingredients

Instructions

1. Char the green chillies and the raw mango over direct flame on a roti grill or stand: start on high for the chillies, then use medium heat for the mango, turning it with tongs until charred on all sides.
2. Put the charred mango in a covered bowl and let it rest for 5-10 minutes.
3. Peel the mango, scrape the pulp away from the seed and peel, and grind the pulp with the chillies and water into a fine puree.
4. Heat the oil in a stock pot over high heat.
5. Add the mustard seeds, cumin seeds, red chillies, curry leaves, asafoetida and turmeric to the hot oil, stir immediately, then strain and add the mango puree and stir well.
6. Add hot water to adjust the consistency and bring to a simmer; it should be almost watery. Simmer and reduce for 8-10 minutes.
7. Adjust the salt to taste and add jaggery to balance the flavours.
8. Stir in the chopped fresh coriander and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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