Appe Huli Saaru / Raw Mango Rasam / Raw Mango Soup

          Every year as the summer starts, the season of mango also gets started. The traditional tomato rasam can be replaced by "Appe Huli Saaru / Raw Mango Rasam". The hot, tangy and mildly spiced raw mango rasam is good to go with rice or can be simply had as a healthy and energizing soup. Here comes my first mango recipe of this season,

Ingredients:

• Raw mango - 1 medium sized or 1/2 of large sized
• Split green gram dal / Hesaru bele - 2 tbs
• Rasam powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Jaggery powder -2 - 3 tsp, adjust to your taste
• Green chillie - 1, split lengthwise
• Ghee / Clarified butter - 1 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves- 10 - 12
• Dry red chillies - 2
• Asafoetida - 1/4 tsp
• Cilantro - 1/2 bunch
• Salt - to taste
• Water - As required

Method:

• Take split green gram dal, raw mango, half of the cilantro, split green chillie, turmeric powder, asafoetida in a pressure cooker and cook for 3 whistles.

• Remove the mango peel, which is much easier now and grind the pulp into smooth paste.

• Add the mango paste to the dal mixture and give a good mix.

• Place the dal mixture on stove top and add jaggery, rasam powder, salt and mix well. Allow this to boil nicely.

• Meanwhile prepare a tempering by heating ghee and adding mustard seeds, cumin seeds, curry leaves and dry red chillies.
• Add the tempering to the dal mixture, mix thoroughly and remove from stove top.

• Garnish with remaining cilantro.

• Enjoy "raw mango rasam" with steaming rice.

Note:

• The raw mango rasam can also be enjoyed as a soup, in which case, you can exclude the dal and use turmeric and asafoetida in the tempering.
• The rasam powder can be substituted by using only green chillies or dry red chillies along with pepper powder for having spicyness in the soup.

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