A Bowl of Mavinikai Saaru | Manga Rasam: A Soup made with raw mango
Mammdikaya Chaaru | Raw Mango Rasam | Manga Rasam | Mavinikayi Saaru
Prep Time
5 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
20 mins

What is not to love about this tangy rasam made with raw mango? It need so few ingredients and gets made in less than 30 minutes and is a great way to showcase mango.

Course: Accompaniment
Cuisine: Andhra Pradesh, Indian Food, Karnataka, South Indian, Tamil Nadu
Keyword: Mammdikaya Chaaru, Manga Rasam, Mavinikayi Saaru, Raw Mango Rasam
Servings: 4 People
Author: Aruna
  • 1 Large Mango (~200 Gms before deseeding)
  • 1/2 tsp Grated Jaggery or Sugar
  • 1/4 tsp Turmeric
  • 2-3 Green Chillies
  • Salt to Taste
For Tempering
  • 2 tsp Ghee or Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 Pinch Asafoetida
  • 6-8 Curry Leaves
  • Red Chillies
  1. Peel and chop the mango to small pieces.

  2. Cut the green chillies in half.

  3. Add the mango pieces, green chillies, and turmeric to a large vessel.

  4. Add enough water to cover the mango pieces.

  5. Cook on open flame or pressure cook the mango pieces till they are mashable.

  6. Using a heavy ladle or a churner, mash the pieces completely.

  7. Add 3/4 cup water, salt, and jaggery or sugar.

  8. Bring the rasam to a gentle simmer and cook for 5 minutes.

The Tempering
  1. Heat the ghee.

  2. Add mustard seeds and wait till they splutter.

  3. Add the cumin seeds and stir-fry for a few seconds till they start to change colour.

  4. Add the split red chillies, curry leaves, and asafoetida.

  5. Stir-fry for a few seconds.

  6. Add the tempering to the Mammidikaya Chaaru.

  7. Mi well and let the Raw Mango Rasam rest for 10 minutes.

  8. Serve with steamed rice and ghee.