Raw Mango Rasam Recipe | Summer Special Recipe | कच्ची कैरी का रसम | Chef Sanjyot Keer скачать в хорошем качестве

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

Rasam Powder & Tomato Rasam:    • Tomato Rasam Recipe | उडुपी रसम | Hom...   Full Written Recipe of Raw Mango Rasam Prep time: 5 minutes Cooking time: 20-25 minutes Serves: 3-4 people Ingredients: Mango Pulp RAW MANGO | कच्चा आम 1 NO. GREEN CHILLI | हरी मिर्च 3 NOS. WATER | पानी AS REQUIRED Rasam GROUNDNUT OIL | मूंगफली का तेल 1 TBSP MUSTARD SEEDS | राई 1 TSP CUMIN SEEDS | जीरा 1 TSP RED CHILLI | लाल मिर्च 3 NOS. CURRY LEAVES | कड़ी पत्ता 8-10 NOS. ASAFOETIDA | हींग 1/4 TSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP HOT WATER | गरम पानी AS REQUIRED SALT | नमक TO TASTE JAGGERY | गुड़ TO TASTE FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Set a roti grill / papad toaster or any stand over the stove & place the raw mango & green chillies on it, switch on the flame to high & cook the green chillies over direct flame until they get charred then remove them in a bowl. Turn down the flame to medium & cook the raw mango similarly, make sure you keep rotating it using a pair of tongs so that it gets cooked evenly. Once the raw mango gets charred from all sides, transfer it into a bowl, cover it & let it rest for 5-10 minutes. Remove the lid & peel the raw mango, cut the pulp of the mango & make sure to scrape the seed & the peel. Transfer the pulp into a mixer grinder jar along with the chillies & water grind it into a fine puree. Set a stock pot over high heat, add oil & let it heat up as well. Once the oil gets hot add mustard seeds, cumin seeds, red chilli, curry leaves, asafoetida & turmeric powder, stir it immediately then strain & add the mango puree & stir well. If you consume garlic & onion, you can add a few cloves of crushed garlic in the tempering with some sliced shallots. You can also add chopped onions after adding the water if you like the crunch of the onions. Add hot water to adjust & bring the rasam to a simmer, it’s consistency should be almost watery, let it simmer & reduce for 8-10 minutes. Taste & adjust the salt as required & also add jaggery to balance the flavours. Lastly add fresh coriander & stir well. Super soothing & comforting raw mango rasam is ready, drink it as is over have it with some rice & fried papad. #YFL #SanjyotKeer #rawmangorasam #rasam The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Mango Pulp 1:34 Cooking Process 4:30 Plating 7:40 Outro 8:40