Ripe Mango Rasam

Overview
Rasam is a very traditional south indian dish usually made with tamarind, lentil and spices. In this rasam I have not used lentils but have used ripe mangoes. The sweet taste from mango mixed with the sour taste from tamarind and the spices adds a outburst of flavor to this rasam. The garlic and spices in the rasam helps with digestion. Dry roasting fresh whole spices to make this rasam powder does bring up the fresh aroma and flavor to this rasam.

Ripe Mango Rasam

Ingredients
Ripe mango finely chopped - 1 cup
Garlic 6 - 8 cloves finely chopped
Cilantro chopped - 1/2 cup
Whole dry red chilly - 4 - 5
Whole black pepper - 1 teaspoon
Cumin seeds - 1  teaspoon
Fenugreek seeds  - 1 teaspoon
Coriander seeds - 2 tablespoon
Asafoetida powder - 1 teaspoon
Tamarind liquid from tamarind the size of lemon
Turmeric powder - 1/2 teaspoon
Salt

To Garnish
Oil - 3 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Whole red chilly - 3 broken to pieces
Curry leaves - 2 sprigs

Steps
1. Add the finely chopped mangoes, turmeric, salt, finely chopped garlic and half cup water in a heavy bottom pan and cook covering the pan with a lid on medium flame till the mangoes are cooked and tender. Mash the mangoes with a spoon and keep aside.
2. Soak the tamarind in warm water for  about 20 - 30 minutes in one cup water and squeeze out the liquid and keep aside.
3. Dry roast the whole red chilly, coriander seeds, cumin seeds, fenugreek seeds and whole black pepper one by one and grind to a smooth powder. Mix this powder with asafoetida powder  and add 1/2 cup water to this and mix well and add to cooked mangoes.
4. Add the tamarind liquid to this too and bring it to a boil. Add salt and water to this as needed and bring to boil again. The consistency of the rasam should be thinner than sambar. Add the chopped cilantro to this and turn off heat.
5. In another pan heat the oil. when the oil gets hot add the mustard seeds. When the mustard seeds splutter add the cumin seeds,whole dry red chillies and curry leaves. Turn off heat and pout this over the prepared rasam.

Serve hot with plain rice.