In this episode of Mother's recipe, let's learn how to make Raw Mango Rasam.How To Make Rasam | Rasam Sadham | Rasam Rice Recipe | Manga Rasam | Mamidikaya Rasam | Mavinakayi Saaru | Appe Saaru Recipe | Instant Rasam Recipe | Side Dish For Rice | Rasam And Rice Recipe | Rasam Recipe With Raw Mango | Amchur Rasam Recipe | Light Food for Summer Indian | Student Friendly Vegetarian Recipes | Easy To Make Dishes with Rice | What To Serve With Rice | Rasam Using Raw Mango | Summer Friendly Recipes | Rajshri FoodRaw Mango Rasam Ingredients:Introduction - 0:00How To Peel & Cut The Raw Mango To Make Rasam - 0:191 Raw MangoHow To Cook The Raw Mango - 0:522 cups WaterHow To Make Rasam - 1:371 tbsp Ghee1 tsp Mustard Seeds1 tsp Cumin Seeds1/2 pinch Asafoetida1/2 tsp Ginger (grated)3-4 Garlic Cloves (crushed)3 Green Chillies (slit)12-15 Curry Leaves1/2 tsp Turmeric Powder1/2 cup Toor Dal (boiled)1&1/2 tsp Rasam PowderSalt1 tbsp Jaggery Powder4 cups WaterHow To Make Tadka For Rasam - 3:181 tbsp Ghee1 tsp Mustard Seeds2-3 Dried Red Chillies7-8 Curry LeavesBest Way To Serve The Rasam - 3:49#RasamRice #RawMangoRasam #MothersRecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout RasamRasam is a spicy South Indian soup. While it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid inconsistency.Rasam is prepared mainly with kokum, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic, shallots and coriander may be used as flavoring ingredients and garnish in South India.
