Peel the skin of the mango and slice it roughly.
Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in the cooker, not in the vessel with mango)
Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green chillies.
Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
Add it to the rasam, add jaggery and boil well for 2 mins.
Lastly add finely chopped onion, coriander leaves.
Temper with the items under ‘To temper’ table and mix in to the rasam.