Raw Mango Rasam: A Perfect South-Indian Delight For Summer
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Mangoes are the best gift of this season. Loaded with various nutrients like vitamins, minerals and antioxidants, this summer fruit is loved by all. Mangoes are enjoyed in both raw and ripe form. Ripe mangoes are used for preparing smoothies, kheer, cocktails and ice cream while raw mangoes are popularly consumed in the form of aam panna, chutney and pickles.  

Rasam is another raw mango delight that is widely consumed across the country during summer. It is a spicy and tangy South Indian soup-like dish that is made with raw mangoes and spices like mustard seeds, cumin seeds, fenugreek and black pepper. The rasam is typically served as a part of a South Indian meal, accompanied by steamed rice, papadum and a side of vegetables or lentils. It can be enjoyed on its own as a soup. 

If you are also planning to prepare this South Indian summer delight at home, here is an easy recipe for you:  

Total Time: 30 minutes 

Servings: 4 


  • 250 g raw mango 
  • 3 cups water 
  • 1-2 green chilli, slit into half 
  • ¼ teaspoon turmeric powder 
  • Salt to taste 
  • 1 teaspoon jaggery 

For Tempering 

  • 3 teaspoon oil 
  • ¼ teaspoon heeng 
  • ½ teaspoon mustard seeds 
  • 2-3 dry red chillies 
  • 10-12 curry leaves


  • Wash the mangoes and make slits in them using a knife. Heat 3 cups of water in a pan. 
  • Add the mangoes to the pan and cover and cook until softened. Remove the pan from heat and let the mangoes and water cool. 
  • Mash the mangoes using your hands and discard the skin. 
  • Add green chilli, turmeric powder, salt and jaggery to the mango pulp and bring the mixture to a boil. 
  • Add more water if required. Rasam should be watery in consistency. Simmer the rasam for 3-4 minutes. 
  • Heat oil in a pan. Once the oil is hot, add heeng, mustard seeds, dry red chillies and curry leaves and let them splutter for a few seconds. 
  • Pour the tempering over the rasam. Serve hot with steamed rice.