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Raw mango rasam
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Raw mango rasam

Easy no-cook raw mango rasam recipe
Prep Time20 mins
Cook Time1 min
Total Time21 mins
Course: Lunch | Dinner
Cuisine: Indian
Keyword: South Indian rasam recipes
Servings: 4
Author: Jeyashri suresh


  • 1 cup Raw mango
  • 2 Green chili
  • 3 tsp Coconut
  • 2 cups water
  • 2 tsp coconut oil
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp urad dal
  • Few curry leaves
  • 4 mor milagai or red chili


  • Peel the skin of the mangoes and cut them into big chunks.
  • Grind the mango, green chili, salt, and coconut into a fine paste. Add little water if needed.
  • Strain the mixture using 2 cups of water.
  • In a small pan heat coconut oil and add mustard seeds, urad dal,jeera, asafoetida, and the mor milagai or red chili.
  • Once the mustard splutters and the dal turns golden brown add this to the mango water.
  • Add curry leaves.
  • Rasam is ready.
  • Serve this rasam with hot plain rice and any curry of your choice.



  • The rasam will be at room temperature only. So serve it with hot rice. • If you do not have added coconut while grinding, add coconut milk in the last. • Mor milagai can be replaced with red chilies in this raw mango rasam