Raw Mango Rasam Recipe | South-Indian Summer Recipes | Foodomania

Get the latest posts & more


Raw Mango Rasam

May 01, 2020         one comment.
Making the best use of summer produce, cook this naturally tangy Raw Mango Rasam (South-Indian broth)!
Raw Mango Rasam Recipe - Foodomania

To me, a well-made rasam brings fond memories of a happy and well-fed childhood! Translating loosely to “a broth”, this raw mango rasam is an effortless dish you can make in 30-40 minutes! As a South-Indian, I’m very comfortable serving rasam with a bowl of rice and some stir-fried veggies to go with it. If you aren’t a big fan of rice or you aren’t comfortable serving / eating such a liquidy broth with rice, then you can very well consume it as a soup!

This is just my version of the mango rasam – one that I developed and corrected from a base recipe that my mum uses. You’ll find quite a few different ways of making this rasam. You can choose to spice this as you like. But I will leave you with one cautionary fact: these Raw Mangoes render a subtle and distinct sourness quintessential of the Rasam. So if you must use tamarind, then do so sparingly. There is nothing more unpleasent than an overtly tangy broth! 😀

(P.S: That said, if you do end up finding your rasam to be too tangy to your liking, you can correct it by adding more cooked lentils, spice, salt and rarely – sugar)

Raw Mango Rasam Recipe - Foodomania

Raw Mango Rasam

  • Author: Kavitha Ramaswamy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x


Delicately spiced Raw Mango Rasam is a South-Indian broth served as a soup or with rice (as a side dish).



  • 1 medium-sized Raw Mango, whole
  • 1 medium-sized Tomato, chopped
  • 2 teaspoons Vegetable Oil
  • 1 teaspoon Mustard Seeds (rai / kadugu)
  • 1 teaspoon Cumin Seeds (jeera)
  • 1 broken Red Chilli
  • 2 slit Green Chilli (to make it spicier – optional)
  • 2 Tablespoons Curry Leaves
  • 1/4 teaspoon Asafetida Powder (hing)
  • 1 Tablespoon Salt (adjust to taste)
  • 1/2 teaspoon Turmeric Powder (haldi)
  • 2 Tablespoons Rasam Powder (see note for substitutes)
  • 1 teaspoon Ground Black Pepper
  • 1/2 to 1/3 cup cooked Lentils (Tuvar Dal)
  • Water, as required
  • Coriander Leaves, for garnish

NOTE: Rasam Powder substitute – equal portions of cumin and coriander powders


Preparing Mango Pulp

  • In a saucepan with high sides, place the clean raw mango. Cover it with water. Lid on and cook for 10 minutes or until the mango is soft
  • Once cool, extract the pulp and add to a blender
  • Blend to a smooth puree and set aside

Making the Raw Mango Rasam

  • In a saucepan with high sides, heat oil
  • Add mustard seeds. Once it splutters, add cumin seeds, dry red chili, green chili, asafoetida, curry leaves and fry for 20 seconds
  • Add mango pulp, chopped tomato, and mix well. Fry for 3-5 minutes or until the raw smell of the mango starts to mellow down
  • Add salt, turmeric powder, rasam powder (or substitutes), ground black pepper, and mix well.
  • Add 2 cups of water. Mix well. Boil for 8-10 minutes or until the mixture reduces by half
  • Add the cooked lentil, 1 cup water, and mix well. Boil for another 2-5 minutes.
  • Adjust seasoning if required. Switch off the flame
  • Garnish with coriander (cilantro) leaves
  • Serve hot as a soup or with a bowl of hot rice

  • Category: Sides
  • Method: Boiling
  • Cuisine: South-Indian

Keywords: mango rasam, raw mango rasam recipe

Enjoy this hot rasam as a soup or with a bowl of hot rice!

If you liked this tangy Raw Mango Rasam recipe, do leave a comment down below with your thoughts! ? You can also have my recipes delivered to your inbox or follow me on social media – YouTubeInstagramFacebookPinterestTwitter or TikTok.

Until next time,


One Comment on “Raw Mango Rasam

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.