Rasa Kalan

This recipe serves two.The difference between rasa kalan and mambazha morekootan is that Rasa kalan will be more sour in taste when compared to mambazha morekootan.

Ingredients:

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• sour Ripe mango - 1 medium sized( Depending on the sweetness alter the quantity of jaggery added)
• turmeic powder - a pinch
• Salt - to taste
• Jaggery - 1 achu
• Sour buttermilk - 1 to 1 1/2 cups(slightly thicker consistency than usual buttermilk)

For grinding:

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• Coconut(shredded)- 6 tsp
• Green chilli - 2
• Red Chilli - 4
• Fenugreek seed - 1/4 tsp
  
  

For Tempering:

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Oil - 1 tsp

Mustard seeds - 1 tsp

Red chilli - 1

curry leaves - few

Method:

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• Peel off the skin of mango and take out the pulp completely in a thick bottomed vessel (except for the seed).
• Add turmeric powder,salt,jaggery and cook well.
• Grind the ingredients with water into a fine paste and add to the mango pulp.
• Mix well and allow it cook till the raw smell goes off.
• Now add the buttermilk and stir constantly.(Do not stop stirring )
• At a point when you can see that its about to boil(one / two bubbles),switch off the flame.
• Temper it with mustard,red chilli and curry leaves.

Rasa kalan is ready.Serve with rice and pappadam or kozhakattai .