Raw Mango Rasam

Ingredients

• 150 g (1 cup)raw mango cubes (from 1 medium green mango)
• 2.5 ml (½ teaspoon)mustard seeds
• 2.5 ml (½ teaspoon)cumin seeds
• A pinchasafoetida (hing)
• 1–2 sprigscurry leaves
• 10 ml (2 teaspoons)rasam powder
• 15 g (1 tablespoon), or as neededjaggery
• 5 ml (1 teaspoon)oil
• 1.25 ml (¼ teaspoon)turmeric powder
• 1green chilli
• 720–960 ml (3–4 cups)water
• About 8 g (2 tablespoons)fresh coriander, chopped
• To tastesalt

Instructions

1. 1

   Cook the mango

   Wash, peel and cut the mango into small cubes. Add just enough water to cover them, then cook covered until soft.

2. 2

   Mash the mango

   Mash the cooked mango thoroughly with a potato masher, or blend it into a smooth pulp.

3. 3

   Season the pulp

   Add 720–960 ml (3–4 cups) water, turmeric, salt, jaggery, rasam powder, the green chilli, coriander and curry leaves to the mango.

4. 4

   Bring to boil

   Stir everything together and bring the rasam to a rolling boil.

5. 5

   Make the tempering

   Heat the oil in a small or tadka pan. Add the cumin and mustard seeds and let them crackle, then stir in a pinch of asafoetida and take the pan off the heat.

6. 6

   Finish the rasam

   Pour the tempering over the rasam and mix well.

7. 7

   Serve with rice

   Serve the rasam with rice.

What is raw mango rasam?

Rasam is a South Indian broth, commonly served with rice or enjoyed on its own. This version gets its sharp, fruity tang from unripe green mango, with spices and herbs lending warmth and aroma.

Softening and mashing the mango gives the broth body, while jaggery balances its sourness. A final tempering of mustard, cumin and asafoetida brings a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 53 calories, 1g protein, 10g carbs, 1g fat.

The mango and jaggery provide most of the carbohydrates, while the small amount of oil contributes most of the fat. This recipe is low in protein, so serve it with a protein-rich accompaniment such as dal, or include one alongside the rice.

Choosing the mango

Green mango: Choose a firm, unripe fruit for the characteristic tart flavour. The amount of sourness can vary, so taste the broth before serving and adjust the jaggery if needed.

Small cubes: Cutting the peeled mango into small pieces helps it soften evenly in the short cooking time.

Getting the texture right

Cook until soft: The mango should yield easily when pressed before you mash it. If it is still firm, continue cooking until it softens.

Mash or blend: Mashing leaves some texture in the rasam; blending makes the mango pulp smoother. Either way, combine it thoroughly with the water and seasonings.

Balancing the flavour

Sour and sweet: Jaggery rounds out the mango’s tartness without taking away the rasam’s tang. Add it as directed, then adjust to taste if the mango is especially sharp.

Chilli and salt: The green chilli adds heat, while salt brings the flavours together. Keep the chilli whole for a gentler result, or cut it if you want more heat.

Why the tempering matters

Crackling seeds: Add the mustard and cumin to the hot oil and let them crackle before adding the asafoetida. This briefly fries the spices and releases their aroma.

Off the heat: Take the pan off the flame after adding the asafoetida, then pour the tempering into the rasam. This keeps the final seasoning fragrant.

Serving the rasam

With rice: Serve it hot alongside steamed rice, or pour it over rice for a simple bowl. Its tangy broth also works well as a light soup.

Fresh finish: Keep the chopped coriander in the pot as directed, and add a little extra at the table if you like a more pronounced herbal note.

Recipe notes & tips

• Taste the mango before cooking to get a sense of how tart the finished rasam may be.
• Cut the mango into evenly sized small cubes so they soften at a similar rate.
• Mash the mango while it is soft, before adding the remaining water and seasonings.
• Add the jaggery gradually if you prefer to adjust the sweetness to the mango.
• Wait for the seeds to crackle in the oil before adding the asafoetida.
• Serve soon after adding the tempering for its freshly released aroma.

Variations

• More heat: Slit the green chilli before adding it to the broth.
• Smoother broth: Blend the cooked mango pulp before mixing in the seasonings.
• Sweeter balance: Add a little more jaggery if your mango is particularly tart.
• Thicker rasam: Begin with 720 ml water and add more only if needed.
• Extra herbs: Finish with additional chopped coriander at the table.

Common mistakes to avoid

• Undercooked mango: Keep cooking until the cubes are soft enough to mash easily.
• Uneven chunks: Cut the mango into small, similar-sized cubes for even cooking.
• Too much water at first: Use only enough to cover the mango while it cooks, then add the measured water afterwards.
• Unbalanced sharpness: Taste the rasam and adjust the jaggery if the mango is very tart.
• Burnt tempering: Take the pan off the heat after adding the asafoetida.
• Skipping the final mix: Stir after pouring in the tempering so its flavours spread through the broth.

How to store

Refrigerate cooled leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot, stirring before serving; add a splash of water if it has thickened.

Frequently asked questions