Raw Mango Rasam - SK Khazana

This tangy rasam can be served as an appetizer too This is a Sanjeev Kapoor exclusive recipe.

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Raw Mango Rasam - SK Khazana

Main Ingredients Raw mango pulp, Split pigeon peas
Cuisine South Indian
Course Dals and Kadhis
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Raw Mango Rasam - SK Khazana

  • 2 1/3 tablespoons Raw mango pulp
  • 4 tablespoons Split pigeon peas
  • 2 tablespoons Rasam masala
  • 3/4 teaspoon Turmeric powder
  • 3 tablespoons Ghee
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 10-12 Curry leaves
  • 2 Medium tomatoes chopped
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1 tablespoon Fresh coriander leaves finely chopped


  1. Pressure cook pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles or till fully done. Once pressure is reduced completely, strain the water and reserve.
  2. Heat ghee in a non-stick pan. Add mustard seeds and sauté till seeds splutter. Add cumin seeds and sauté till seeds change colour.
  3. Add curry leaves and tomatoes and mix well. Add salt, mix, cover and cook till tomatoes turn soft and pulpy.
  4. Add remaining turmeric powder and rasam masala powder and mix well. Add crushed peppercorns, mix and cook for a minute.
  5. Add reserved dal water and mix well. Add raw mango pulp, mix well and bring the mixture to a boil.
  6. Add coriander leaves and serve hot with steamed rice.