Raw Mango Rasam

square image of manga rasam directly from eeya sombu

5 from 1 vote

Raw mango rasam is a tangy and flavorful South Indian lentil-based soup made with raw mangoes. It's a delicious dish that combines the sourness of mangoes with the aromatic flavors of traditional rasam spices.

Prep Time10

Cook Time45

Total Time55

Course: Entree

Cuisine: South Indian, TamilNadu

Keyword: manga rasam, mavinakayi saru, raw mango rasam

Servings:

Calories: 42kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

To pressure cook-

¼ cup toor dal
1 cup water
⅛ tsp turmeric powder
⅛ tsp gingelly oil
150 grams raw mango divided
½ cup water

For the rasam base

2 tbsps rasam powder
⅛ tsp asafoetida
2 tsp salt
5 to 6 curry leaves
2 cups water
¼ tsp jaggery
½ tsp black pepper
2 tbsp cilantro divided

To Temper

Instructions

Rinse the ¼ cup of toor dal and add 1 cup of water and ⅛ tsp of turmeric powder and gingelly oil in a vessel.
Clean the mango and deseed the mango. Chop one half roughly, add it to a vessel, and add ½ cup of water.
I used my pressure cooker separators to cook the dal and mango separately. You can use any two vessels of your choice.
The pressure cook for three whistles and release the pressure naturally. Let the dal and mango cool.
Chop the other half of the mango into small pieces and take ¼ cup.
Add the chopped mango, rasam powder, curry leaves, asafoetida, salt, and two cups of water to the vessel you prepare. Mix well with your hand, and bring this mix to a boil.
By now, the dal and mango will be cool. Slowly remove the flesh from the cooked mango and add it to the toor dal. Discard the skin.
Mash the toor dal and the mango flesh thoroughly. Don't discard the water used for cooking the mango. Add that to the dal mix.
Once the rasam comes to a boil, add the toor dal, jaggery, and freshly ground pepper.
Reduce the heat to low and gently simmer the rasam.
When it becomes frothy on top, turn off the heat.
Heat a tsp of ghee and temper mustard and cumin seeds in a separate tempering pan. As the mustard seeds start to splutter, add them to the rasam. Add the remaining cilantro, cover the rasam, and let the flavors steep for 5 to 10 minutes.
Then enjoy the rasam warm with rice or as a soup.

Video

Notes

I always add a small amount of gingelly oil when cooking dal. It helps the dal to cook mushy.
With my current toor dal batch, I had to cook the dal and mango separately so that they would all be mushy. You can cook them together if your dal cooks nicely and softly without issues.
You can use grated mangoes instead of chopped ones.
Adjust the salt and spice to taste. The ground pepper and jaggery are optional.

Nutrition