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Raw Mango Rasam
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Raw Mango Rasam

Raw Mango Rasam is a sour ,sweet and spicy stock with raw mango pulp with classic seasoning , eaten with rice or separately as a spicy soup.
Course Side Dish, Soup
Cuisine South India
Keyword Bachelor's Cooking, Basic, Gluten Free, Rasam, Soup
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 5 people
Calories 73kcal
Author Muktha H S


  • 2 Raw Mango
  • 3.5 - 4 Cups Water
  • 4 Green Chillies Slit
  • 1 Sprig Curry leaves
  • 2 teaspoon Salt or as required
  • 2 tablespoon Jaggery powder
  • ½ teaspoon Asafoetida
  • 2 tablespoon Fresh Coriander leaves chopped

For Tempering

  • 1 tablespoon Oil
  • ¼ teaspoon Mustard seeds
  • ½ teaspoon Jeera / Cumin Seeds
  • 2 Sprigs Curry leaves
  • 2 Dry Red Chillies ,broken broken


  • Make few cuts on raw mango lengthwise.
  • In a pressure cooker add raw mango and 3.5 to 4 cups of water.
  • Pressure cook for 1 whistle and release pressure manually. Alternatively, you can cook in an open pan till mango skin starts to peel.
  • Once it cools down, peel the mango skin and squeeze in the pulp and juice to fall inside the cooker pan. Also, with a spoon scrape mango pulp from seed completely.
  • Now add slit green chilli, curry leaves, salt, jaggery and asafoetida.
  • With the help of a masher, mash pulp if any. This is an optional step, if there are no bits of pulp then you can skip this step.
  • Bring this to one boil. Now taste and adjust salt and jaggery if required, it depends on the sourness of raw mango.
  • For seasoning, heat 1 tablespoon oil in a seasoning pan, add ¼ teaspoon of mustard seeds and jeera seeds . Once it crackles, add curry leaves and dry red chillies.
  • Pour seasoning over the prepared rasam and cook for 2 minutes .
  • Turn off the stove , add chopped coriander leaves , stir well and serve.
  • Serve rasam along with white rice or just as soup after main meals. That is how it is eaten 😊



Calories: 73kcal