Mamidikaya Pachi Pulusu | Cold Raw Mango and Onion Rasam
Mamidikaya Pachi Pulusu is a tangy rasam that involves minimal cooking and is served at room temperature. Savoured with steamed rice and papad, this cold raw mango and onion rasam is a family favourite in summers, when one craves something light and refreshing.
Equipment
- Small Bowl
- Medium-sized Bowl
- Spoon
- Tempering Ladle
Ingredients
- 1 Medium-sized Raw Mango (~100 gms)
- 1/2 cup Finely Chopped Onion
- 1 tsp Finely Chopped Green Chilli
- 2 tbsp Finely Chopped Coriander
- 1/2 tsp Sugar
- 1.5 Cups Water
For Tempering
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 Split Red Chilli
- 4 to 6 Curry Leaves
- 1 Pinch Asafoetida
- 2 Large Pinches Turmeric
Instructions
- Peel and slice 1 medium-sized raw mango. I got about 1/2 cup pieces (~100 gms).
- Add about 1/4 cup water and cook the mango pieces till they are soft and mashable. I pressure cook the mango pieces.
- Using a heavy spoon, mash the raw mango pieces.
- Add 1/2 cup finely chopped onions, 2 tbsp finely chopped coriander, 1 tsp finely chopped green chillies, 1.25 cups of water, 1/2 tsp sugar, and some salt.
- Mix well.
Adding the Tempering
- In a tempering ladle, heat 1/2 tsp oil.
- Add 1/4 tsp mustard seeds and wait till they splutter.
- Add 1/4 tsp cumin seeds and stir-fry for a few seconds till the cumin seeds start to change colour.
- Add 1 split red chilli, 4 to 5 curry leaves, 1 pinch of asafoetida, and 2 large pinches of turmeric; and stir-fry for a couple of seconds.
- Add the tempering to the Mamidikaya Pachi Pulusu and mix well.
Serving Suggestions
- Serve the Mamidikaya Pachi Pulusu with rice and papad.
Nutrition
Calories: 40 kcalCarbohydrates: 7 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 9 mgPotassium: 97 mgFiber: 1 gSugar: 5 gVitamin A: 432 IUVitamin C: 31 mgCalcium: 19 mgIron: 1 mg