Manga or raw mango rasam is a common South Indian spicy tangy broth made with unripe mangoes! This vegan rasam is addictive and is a perfect one to make this mango season.
About manga Rasam
This rasam is very easy to make and is absolutely divine. This simple rasam that doesn't require many ingredients is a crowd pleaser. This can be sipped like a soup/broth and can be served with cooked grains for a hearty meal along with some veggie curries.
Mango season is one of my favorites! There are many varieties of mangoes and they are delicious whether you consume the unripe ones or the ripe ones. Some unripe ones are a lot more sour in taste and are ideal candidates to make pickles, rice, or this rasam. Whenever I buy unripe mangoes, this Raw Mango Poha and Instant Mango pickle are always in the list after this rasam.
This rasam is vegan. Tempering is done in oil. Instead of oil you can use ghee if you prefer a non-vegan version.
This rasam is also easy to prepare. Just cook the mangoes along with rice in your pressure cooker. Once it is cooked, all you need is about 10 minutes to make this rasam. This perfectly fits in to make a quick comforting meal even if you have a time crunch.
This is a common rasam made in many homes during the mango season, here is my version.
Ingredients
To make this maga rasam, you will need the following:
Manga - fresh unripe mangoes are the star. Sour and tart mago works well. As an alternative, you can use frozen unripe mangoes when it is not in season.
Serrano chilies - adjust the quantity as per your spice tolerance in this recipe. Alternatively, you can use regular Thai chiles.
Ginger - pairs well with the flavors of mango.
Salt - gives flavor
Turmeric - adds color
Tempering - enhances the flavor of this rasam. Cumin and asafetida give a touch of heaven and the cilantro garnish makes it magical! Curry leaves add the characteristic touch of Indian flavors.
What to serve this with?
This rasam, you can sip as such. However, I serve this rasam with rice or any grains and curries like Avarakai Curry, Pudalangai Curry, South Indian kale Stirfry, parangikai kootu, or Pumpkin Kootu. Such a comforting meal!
Storage
You can store this rasam in the refrigerator for 2-3 days. Warm the rasam in the mocrowave or on stovetop and serve with cooked grains and veggies.
More Mango Recipes
mango Habanero Chutney and mango habanero salsa
For more mango recipes, click here.
More Rasam Recipes
Sour fruits are commonly used to make rasam. Tamarind, a fruit, is used generally as a base for sambhar or rasam. Sour or tangy fruits like Cranberry, Lemon, Apple, or Kokum are commonly used to make respective Cranberry Rasam, Lemon Rasam, Apple Rasam, and Kokum Rasam, and they have their characteristic flavors. This mango rasam made using the sourness of mango is perfect to share today and this is a part of my journey sharing rasam recipes from A-Z.
A to Z rasam recipes
A - Apple rasam
B - Basil and Balsamic Vinegar Rasam
E - Ellu Rasam
F - Fennel Rasam
K -Kokum Rasam
L - Lemongrass Rasam
N - Neem Flower/Veppampoo Rasam
O - Oma Rasam
Q -Quatre Rasam
R - Rhubarb Rasam
S - Sprouts Rasam
T - Tomatillo Rasam
U - Ulavacharu/Horsegram Rasam
V - Vetrilai Rasam
W - Wheatgrass Rasam
Y - Yuzu Miso Rasam
Z - Za'atar Rasam
Manga/Raw Mango Rasam
Ingredients
- 1 cup Raw mango peeled and cubed
- 1½ cups Water
- 1 Serrano pepper slit lengthwise
- ½ tsp Ginger sliced
- ¾ tsp Salt
- ⅛ tsp Turmeric
- 1 tsp Cilantro chopped
Tempering
- 1 tsp Oil
- 1 or 2 Red chilies torn
- ½ tsp Mustard seeds
- ½ tsp Cumin
- ⅛ tsp Asafetida
- 1 sprig Curry leaves
Instructions
- Pressure cook the mangoes with a cup of water.
- Grind the cooked mango pieces with water to a smooth consistency, filter to make sure there are no chunks present. Use half a cup of water to rinse the blender jar and add to the filtered mango water.
- Add a cup of water, turmeric, ginger and the Serrano pepper to a bowl and simmer for 3-4 minutes.
- Add salt and the mango water and simmer for 2 minutes.
- Heat oil in a pan over medium flame. Add the red chiles and mustard seeds, when it splutters add the cumin followed by asafetida and curry leaves. Fry for 30 seconds.
- Add it to the rasam.
- Garnish with cilantro and serve with steaming bowl of rice and veggie curries.
Anonymous says
This rasam is so interesting! I have made mango dal and mango kuzhambu but never made rasam before. I got raw mango on my list and will be making it right after I get it.
Srividhya says
This is an interesting take on raw mango rasam. You are not adding other spices like rasam powder, or pepper cumin powder right? Should try it that way.
Radha says
No other spices Srividhya! I tasted it in my friend's Ugadhi feast and from that time making it like this. We love it and you'll too!
Radha says
You should try and you'll love it! Thanks for visiting.
Harini R says
Very interesting rasam variety. We make mango rasam differently. Would love to try it out this way.
MySpicyKitchen says
Mango rasam reminds me of mango pachi pulusu. Preparation is almost similar. We add raw onions.
MySpicyKitchen says
Mango rasam reminds me of mango pachi pulusu. Preparation is almost similar. We add raw onions.
MySpicyKitchen says
Mango rasam reminds me of mango pachi pulusu. Preparation is almost similar. We add raw onions.
MySpicyKitchen says
Mango rasam reminds me of mango pachi pulusu. Preparation is almost similar. We add raw onions.
Mayuri Patel says
Wow, this mango rasam sounds interesting. So different from the normal dal rasam. Can't wait to try it out when I get some raw mangoes. Perfect for sipping on.