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Cooker Raw Mango Rasam | Easy No Garlic Rasam

Patti and Amma inspired raw mango rasam made in a pressure cooker — tangy, light and incredibly comforting. No garlic — perfect for vrat and fasting days! Made with raw mango, soaked toor dal, ginger and a special mortar and pestle crushed pepper jeera tempering. One pot, minimal effort, maximum flavour. Pour yourself a small glass first — that's the tradition! 🥭🤍
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Side Dish, Soup
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 2 raw mangoes peeled and sliced
  • 1 inch ginger chopped
  • 2 green chillies slit
  • A few curry leaves
  • ¼ cup toor dal soaked 15-20 minutes
  • ¼ tsp turmeric powder
  • 3-4 cups water
  • Salt to taste
  • Fresh coriander leaves
  • For tempering:
  • ½ tsp black pepper
  • ½ tsp jeera cumin seeds
  • 1 tsp ghee
  • ½ tsp mustard seeds

Equipment

  • pressure cooker

Method
 

  1. In a pressure cooker add raw mango slices, ginger, green chillies, curry leaves, soaked toor dal and turmeric powder.
  2. Pour in 3-4 cups water and mix well.
  3. Close cooker and cook for 4-5 whistles on low flame.
  4. Let pressure release naturally.
  5. Open and mash everything well using a churner, ladle or hand blender.
  6. Add salt and mix. Add fresh coriander leaves.
  7. In mortar and pestle crush black pepper and jeera into coarse powder.
  8. Heat ghee in a small pan. Add mustard seeds and let splutter.
  9. Add crushed pepper jeera powder and sauté briefly — don't burn.
  10. Pour tempering over rasam and mix well.
  11. Serve hot with rice or as a warm glass on its own.

Notes

Use raw sour mangoes for best flavour.
Soak toor dal 15-20 minutes before cooking.
Cook on low flame for 4-5 whistles.
Let pressure release naturally — don't force open.
Crush pepper and jeera fresh in mortar and pestle — makes a huge difference!
No garlic — perfect for vrat and fasting days.
Drink a small glass first — that's the tradition! 😄