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Raw mango rasam served with rich spices
South Indian rasam with fresh mango and lentils

Raw Mango Rasam (South Indian Sour Soup)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Rasam is South India's 'bouillon'. 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, adding a fresh, fruity tartness alongside the spicy 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

  • Pot
  • Small pan for tempering spices (tadka)
  • Knife and cutting board

Allergen Information

⚠️ Soy

Instructions

1 ✓

Rinse the lentils and boil in salted water until soft (approx. 15-20 minutes). Mash slightly with a fork at the end to make the soup creamy.

Tip: Red lentils cook apart quickly and don't require soaking.
2 ✓

Peel and dice the mango. Chop the onion and garlic, slice the chili.

Tip: The acidity of the mango acts as a natural flavoring, replacing vinegar.
3 ✓

Heat oil in a pot. Toss in the cumin seeds, let them sizzle for a few seconds, then add the onion and garlic. Sauté until translucent.

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

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

Tip: The spices meld in the juices of the tomato and mango without burning.
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 a thin, spicy broth; it shouldn't be as thick as a stew.
6 ✓

Boil together for 5-10 minutes. Squeeze in lemon juice to taste at the end.

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 under-ripe, hard mango, or substitute with more lemon juice and tamarind paste.
It's too thin.
Rasam is supposed to be thin, like tea. But if you want to thicken it, mash more cooked lentils into it.

Ingredients

  • 1 whole Green Mango (Raw/Unripe)
  • 0.5 cup Red Lentils or Toor Dal
  • 1 whole Small Onion
  • 2 cloves Garlic
  • 2 whole Green Chilies (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 whole Curry Leaves
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper