Raw Mango Rasam

mango rasam


Mango and rasam?!

Anything can happen in the land of mangoes! Raw mango is a good sour base and can replace  tamarind in rasam. If anything, I realized that mango rasam is not so uncommon a rasam; I was quite surprised to note that this rasam is quite popular in Andhra and is known as mamidikaya charu. Mango has been taken to new heights by using ripe fruits of mango in rasam by mango fans.

A little bit of research showed that rasam powder is often used in this dish but I decided to add the aroma of fresh spices and enhance the flavor with a dash of ginger and slit green chilly. Needless to say this was a great success.



Raw mango 1 medium-sized

Tomato    1 medium-sized (optional)

Green chilly 1

Ginger 1” piece (grated)

Curry leaves from 3 sprigs

Salt 1 tsp

Turmeric powder ¼ tsp

Arahar dal 2 tbsp

Water 4 cups

Mustard seeds 1 tsp

Ghee 1 tbsp

Asafotida  ¼ tsp

Jaggery powder ½ tsp

For Spice powder

Dry  red chilies   4

Peppercorn  ½ tsp

Cumin seeds  ½ tsp

Coriander seeds  1½ tsp

Fenugreek seeds   ¼ tsp




  • Add turmeric powder to washed arahar dal and pressure cook till soft. Mash the cooked dal and keep it ready.
  • When the dal is getting cooked prepare the spice powder by roasting the spices listed in a few drops of ghee (in the order given) on a low flame just to the point when the aroma is released. Ensure that the color does not change. Powder finely when the spices are cooled.
  • Blanch the tomato and dice the peeled mango. Transfer the mango pieces, tomato and curry leaves to a blender and blitz it fine.
  • Transfer the blended pulp to a thick-bottomed pan, add salt, grated ginger, and slit chilly and add a cup of water and cook on a medium flame. When the mix starts boiling add the mashed dal and make up the volume to 1 liter with the remaining water.
  •  When the rasam starts foaming add asafotida and jaggery powder and remove from flame.
  • Heat the ghee in the tempering ladle and let the mustard seeds splutter and transfer to rasam.


manga rasam


If you prefer to use rasam powder in place of freshly done powder, let it boil for 5 minutes in a cup of water before adding the pulp. Where you like to enjoy the exclusive flavor of mango skip tomato.

As the pulp gives a thick consistency, if you like a thinner consistency use just a tablespoon of arahar dal.

No coriander leaves required in this rasam.


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