Ingredients
2 tblsp mango pulp (or according to your taste)
2 cups water
Jaggery to taste
Salt to taste
2 tsp rasam pdr
2 tblsp boiled toor dal (optional)
Chopped coriander leaves for garnishing
For the tempering:
3 tsp oil
1/2 tsp asafoetida/ hing pdr
1 tsp mustard
1 sp jeera/cumin seeds
1/2tsp turmeric / haldi pdr
1 sprig of curry leaves
Procedure
Boil the raw mango in the cooker and collect the pulp
In a Kadai heat oil and add the tempering ingredients
Put the water as required, add mango pulp boiled dal, rasam powder, salt, jaggery and make it boil
Garnish with chopped coriander leaves
Serve with hot rice and enjoy.
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