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Rasam with raw mango, served with rich spices
Steaming bowl of tangy and spicy South Indian comfort soup

Raw mango rasam

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Rasam is South India's 'consommé'. This thin, spicy soup traditionally serves to stimulate digestion at the end of a meal. Using raw (green) mango is a genius twist: the fruit's natural acidity replaces tamarind, giving a fresh, fruity tartness alongside the pungent pepper and cumin. One sip and you feel it warming you through.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan
  • Small pan for tempering spices (tadka)
  • Knife and chopping board

Allergen Information

⚠️ Soya

Instructions

1 ✓

Rinse the lentils and boil in salted water until soft (approx. 15-20 mins). At the end, mash slightly with a fork to cream the soup.

Tip: Red lentils cook apart quickly, no soaking required.
2 ✓

Peel and cube the mango. Chop the onion and garlic, slice the chillies.

Tip: The acidity of the mango replaces vinegar; it is a natural flavouring.
3 ✓

Heat oil in a saucepan. Throw in the cumin, let sizzle for a few seconds, then add the onion and garlic. Sauté until translucent.

Tip: This 'blooming' of spices builds the foundation of flavours in the oil.
4 ✓

Add the tomato, chillies, mango and spices (coriander, pepper, curry leaves). Simmer until the tomato becomes mushy.

Tip: In the juice of the tomato and mango, the spices won't burn but meld together.
5 ✓

Pour in the cooked lentils and enough water to get a thin soup consistency. Season with soy sauce and salt.

Tip: The essence of Rasam is the thin, spicy broth; it shouldn't be stew-thick.
6 ✓

Boil together for 5-10 minutes. Finally, squeeze in lemon juice to taste.

Tip: Always add lemon juice at the end of cooking to preserve the fresh Vitamin C and aroma.

Recipe FAQ

I can't find raw mango, what should I do?
You can use underripe, hard mango, or substitute with more lemon juice and tamarind paste.
It's too thin.
Rasam is meant to be thin, like a tea. But if you want to thicken it, mash more cooked lentils into it.

Ingredients

  • 1 whole Raw (green) mango
  • 100 g Red lentils or Toor dal
  • 1 head Onion
  • 2 cloves Garlic
  • 2 whole Green chillies (to taste)
  • 2 whole Tomatoes
  • 1 tsp Ground coriander
  • 1 tsp Whole cumin seeds
  • 1 tbsp Soy sauce (or tamari)
  • 1 tbsp Lemon juice
  • 5 leaves Curry leaves (fresh or dried)
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper