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Mango rasam

Mango rasam is tangy, with full of mango flavour and tasty. No tamarind, only with mango this rasam is a must try. step by step photos.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1 Mango unripe (raw)
  • 5 Small onion/ shallots
  • ¼ teaspoon Turmeric
  • Salt as needed
  • 3 Green chilli
  • 1 teaspoon Jaggery
  • 1 tablespoon Coriander leaves chopped

To grind

  • 2 Green chilli
  • 1 teaspoon Black pepper
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 Red chilli – 1
  • teaspoon Asafoetida Optional
  • 1 Curry leaves sprig


  • Peel the skin of the mango and slice it roughly.
  • Pressure cook by placing in a container without water for 2-3 whistles.(adding water only in the cooker, not in the vessel with mango)
  • Once done, mash the mango well and add 2& ½ to 3 cups water, salt, turmeric and slit green chillies.
  • Mix well and bring to boil. Mean while, powder pepper, cumin seeds and green chilli.
  • Add it to the rasam, add jaggery and boil well for 2 mins.
  • Lastly add finely chopped onion, coriander leaves.
  • Temper with the items under ‘To temper’ table and mix in to the rasam.


  • You can make without onion too.
  • I found, before adding onion, the rasam had more of mango flavour. After adding onion, it changes, but in a good way.
  • Depending on the size and tanginess of the mango, adjust the water quantity. Also note that you have to balance salt, spice accordingly.