Raw Mango Rassam.

I had seen this recipe on an Instagram reel and saved it to try someday..
This popular South Indian dish, Rasam means “juice” in Tamil.

In Southern India this delicacy is usually served along with steamed rice or as a drink,it is known to cool your stomach from within.

With lots of raw mangoes available in market, trying this recipe turned out to be not only interesting but also soul-refreshing.

I was a little skeptical to have it with rice as it is not served hot but at room temperature, but trust me tastes amazing with hot steamed rice.

So, if you are looking to make a new recipe using raw mangoes this summer,do give it a try…


1 Raw Mango.

2 Green Chillies.

1 Onion thinly sliced.

2 tbsb Corriander Leaves finely chopped.

1 tbsp Jaggery Powder.

Salt and Pepper to taste.

For Tempering:

2 tsp Oil.

½ tspn Mustard Seeds.

¼ tspn Asafoetida.

2-3 Dry Red Chillies.

6 Curry Leaves.


Wash the mangoes and make slits in them using a knife.Roast the mango and green chillies on gas flame,rotating from all sides.

Keep aside to cool.

Once cool,peel the skin and chop mango into small pieces,add chopped mango and green chillies to mixie aling with some water.

Blend well to form puree,remove in a bowl,add 1 cup water,sliced onions, jaggery powder, Corriander leaves,pepper powder and salt,mix well.

Add more water if required,rasam should be watery in consistency.

Heat oil in a pan,add mustard seeds,asafoetida, dry red chillies and curry leaves and let them splutter for a few seconds.
Pour the tempering over the rasam.

Serve rasam with hot steamed rice or as a beverage.

Happy Cooking!!!


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