Tuesday, 10 May 2016

Mango Sasam

Mango Sasam - Prasad Naik

Take 5/6 small size Ripen Mangos, peel off the skin and keep them aside. Two Cups of Jaggery to be grated and kept aside in separate dish. Two cups of Grated Coconut, 2 tsp of Rai to be mixed with one cup of water and to be Grounded in mixer to paste and kept aside.

Tadka :
1 tbsp of oil to be heated in a vessel, add 2 tsp of Rai,1/2 tsp of Hing.
In Tadka add Ripen, Skin peeled Mangos sauté for a minute, add grated Jaggery, Red Chilli Powder,Salt and the grounded Coconut/Rai paste. Add 1/2 glass of water or more, as the consistency you require. On a slow gas cook till it boils and all the Tadka, Jaggery and Paste is mixed well.
It gives beautiful Aroma. You may add little Elaichi powder for flavour. Your Ripen Mango Sasam is ready to serve

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