How to make Raw Mango Rasam - Raw mango adds just the right tartness plus a wonderful flavour to this rasam.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Raw mango (कच्चा आम), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Tamil Nadu

Course : Dals and Kadhis

Raw Mango Rasam Recipe Card

Raw Mango Rasam

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Raw Mango Rasam checkout Aamras Ki Kadhi, Kairi Ki Dal, Kachche Aam ki Kadhi. You can also find more Dals and Kadhis recipes like Tur Dal Amti, Chane Ki Dal, Palak Kadhi, Moong Phali Ki Kadhi.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Raw Mango Rasam Recipe

  • Raw mango peeled and pureed 1

  • Split pigeon pea (toor dal/arhar dal) soaked and pressure cooked in 4 cups of water4 4 tablespoons

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 5-6

  • Salt to taste

  • Rasam powder 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in non-stick pan, add cumin seeds and saute till their colour changes.

Step 2

Add mustard seeds and let them splutter. Add curry leaves and sauté for 10 seconds.

Step 3

Add cooked split pigeon pea, mango puree, salt and rasam powder, mix well and cook it for 6-8 minutes.

Step 4

Add coriander leaves and mix well.

Step 5

Pour into serving glasses and serve hot.