Raw Mango Rasam Recipe – Village Burnt Style

Raw Mango Rasam Recipe | Mavinakayi Saru | Manga Rasam with detailed photo and video recipe. An extremely simple yet flavored sour rasam recipe prepared with sour raw mangoes and other herbs. It is a perfect body-cooling soup or drink which is most commonly served as a side to rice or as a beverage. It is most commonly prepared during the summer season or during the mango season with additional snacks or combo meals.

Raw Mango Rasam Recipe | Mavinakayi Saru | Manga Rasam with step-by-step photo and video recipe. Rasam or saaru recipes are popular rice side or soup recipes from South Indian cuisine. The most common way to prepare rasam is by using boiled and mashed lentil water mixed with herbs and spices. However, it can also be done with other key ingredients and one of the popular choices is mangoes to make the refreshing raw mango rasam recipe.

Well, honestly summer season is about to finish, and perhaps not easy to find raw sour mangoes in the month of June. It is more of a ripe mango season, however, there are certain breeds of mangoes that should be available till now. Hence I thought of sharing it anyway during this month. In Australia, we get sour raw mangoes now and hence I am sharing it this late. Initially, I thought of sharing this with frozen mangoes to match the Indian mango season. However, I wanted to share the authentic traditional version with the burnt technique. Hence I waited till I got these raw mangoes. Even though this recipe is a traditional village technique, yet is quick, easy, and more importantly tasty rasam. Do try this way and I am certain you and your family would love it.

In addition some more additional and important tips, suggestions, and variants to the raw mango rasam recipe. Firstly, the mango selection is important and critical for this recipe. It has to be fresh, raw, and sour in taste for a perfectly authentic and flavored taste. Avoid using ripe or about to ripe mangoes. Secondly, apart from the mango flavor, the combination of spice blends is critical for this recipe. The freshly ground spice, herbs, and chilies would enhance the flavor. Lastly, depending on the sourness of mangoes, you may have to increase or decrease the sweetness, spiciness, and salt quantity.

Finally, I request you to check my other related Rasam Recipes Collection with this post of raw mango rasam recipes. It mainly includes my other related recipes Rasam Recipe, tamarind rasam, south indian rasam, thili saaru, majjiga pulusu, pachi pulusu, kalyana rasam, pesara pappu charu, paruppu rasam, lemon rasam. Further to these, I would also like to add some more additional recipes like,

• Sambar Recipes
• Breakfast Recipes
• Beverage Recipes

About Raw Mango Rasam:

It is basically a tangy, thin, and flavored spicy soup made with raw mangoes as its key ingredients. Raw mango rasam can be a perfect cooling beverage or a simple rice side on a hot or humid day. The recipe is famous, particularly during the summer season in South India, and is made with different types of raw sour mangoes.

The recipe is typically prepared using a burnt technique with raw mangoes being burnt directly on a gas flame. This helps to add the extra charcoal flavor to the rasam and thus making a perfect beverage. Yet the same recipe can also be made with frozen mangoes during the off-peak seasons.

Why does this recipe work?

It is a basic South Indian rasam recipe made with simple ingredients. Yet there are some significant factors contributing to its popularity.

1. Flavor & Taste – Due to the use of fresh and raw mangoes with fresh herbs, it makes one of the most flavored rasam. In addition, sour mangoes and tomatoes give a burst of tangy flavor.
2. Medicinal & Health Benefits – Sour Mangoes are known for their digestive benefits. In addition, the mixture of mangoes, herbs, and spices helps to cool the body and for digestion-related concerns like constipation and indigestion.
3. Versatility & Balancing Flavors – Due to the use of a range of spices, herbs, chilies, and raw mangoes, it offers a balanced taste and flavor. In other words, it uses jaggery for sweetness, chilies for spiciness, sour mangoes & tomatoes for sourness, and salt to taste.
4. Traditional Recipe – It is perhaps one of the deep-rooted South Indian cuisine recipes and hence can be nostalgic.

Video Recipe:

Recipe Card for Raw Mango Rasam:

How to make Mavinakayi Saru with step-by-step photos:

1. firstly, take 1 raw mango and roast it on flame. alternatively, you can pressure cook for 1 whistle.
   
2. turn all sides and roast uniformly. make sure the flame is medium so that the mango gets cooked from the inside.
   
3. the skin of the mango turns black and the mango gets softened from the inside.
   
4. cool completely, and peel off the skin.
   
5. now squeeze out the pulp smoothly and take off the seed.
   
6. add in 4 cup water and mix well. keep aside.
   
7. in a large vessel, heat 2 tbsp oil. add 1 tsp mustard, 1 tsp cumin, ½ tsp urad dal, pinch hing and few curry leaves.
   
8. add 4 chilli, 1 inch ginger, 7 cloves garlic and splutter the tempering.
   
9. also add 1 tomato, ½ tsp turmeric and saute until the tomato softens.
   
10. pour in prepared mango water and 1 tsp salt.
    
11. mix well making sure everything is well combined.
    
12. boil for 2 minutes or until the flavours are infused well.
    
13. add 2 tbsp coriander and mix well.
    
14. finally, enjoy Raw Mango Rasam Recipe with hot steamed rice.
    

Notes:

• Firstly, make sure to adjust the sourness of rasam depending on the raw mango sourness.
• Also, you can add cooked toor dal to make the rasam slightly thick.
• Additionally, adding rasam powder will change the flavour, i recommend not using it.
• Finally, Raw Mango Rasam Recipe tastes good with rice or can also sip it in a glass.