> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Raw Mango Rasam Recipe – Village Burnt Style
## 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.
## Step-by-step
firstly, take 1 raw mango and roast it on flame. alternatively, you can pressure cook for 1 whistle.
turn all sides and roast uniformly. make sure the flame is medium so that the mango gets cooked from the inside.
the skin of the mango turns black and the mango gets softened from the inside.
cool completely, and peel off the skin.
now squeeze out the pulp smoothly and take off the seed.
add in 4 cup water and mix well. keep aside.
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.
add 4 chilli, 1 inch ginger, 7 cloves garlic and splutter the tempering.
also add 1 tomato, ½ tsp turmeric and saute until the tomato softens.
pour in prepared mango water and 1 tsp salt.
mix well making sure everything is well combined.
boil for 2 minutes or until the flavours are infused well.
add 2 tbsp coriander and mix well.
finally, enjoy **Raw Mango Rasam Recipe** with hot steamed rice.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/raw-mango-rasam-recipe-mavinakayi-saru/](https://hebbarskitchen.com/raw-mango-rasam-recipe-mavinakayi-saru/)
## 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.
## Step-by-step