Raw Mango Rasam
Making the best use of summer produce, cook this naturally tangy Raw Mango Rasam (South-Indian broth)!
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)Print
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 – YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.
Until next time,