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Soup like dish from South India
Rasam
Alternative names Saaru, saathamudhu, chaaru, chaatambde Place of origin
South India Region or state
Tamil Nadu ,
Andhra Pradesh ,
Karnataka ,
Kerala ,
Maharashtra ,
Telangana ,
Odisha Serving temperature Hot Main ingredients
kokum ,
kadam ,
jaggery ,
tamarind , tomato,
lentil
Rasam is a spicy
South Indian
soup -like dish.
[1] It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes
sambar rice. Rasam has a distinct taste in comparison to
sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.
[2]
An Anglo-Indian variety of rasam is the soup-like dish
mulligatawny whose name is derived from the Tamil word mulagu thani .
[3]
Origin
Rasam with various garnishes
Rasam in
Malayalam and
Tamil , Tili sāru in
Kannada (
Kannada script : ತಿಳಿ ಸಾರು ), or chāru (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In
South Indian households rasam commonly refers to a soupy dish prepared with a sweet-sour stock made from either
kokum or
tamarind , along with
tomato and
lentil , added spices and garnish.
Ingredients
Rasam is prepared mainly with a tart base such as
kokum ,
malabar tamarind (kudam puli) ,
tamarind ,
vate huli (vate huli powder),
ambula or
amchur (dried green mango) stock depending on the region. A
dal or lentil stock (for rasam, the typical dal used is split yellow
pigeon peas or
mung beans ) is optional but is used in several rasam recipes.
Jaggery , cumin,
black pepper ,
turmeric ,
tomato ,
lemon , mustard seeds, chilli powder,
curry leaves ,
garlic ,
shallots and
coriander leaves may be used as flavoring ingredients and garnish in
South India .
Types
Rasam
Different kinds of rasam are listed below with their main ingredients.
Koẕi rasam – chicken
Kaḍalai rasam – black chickpeas
Venkāya rasam – Eggplant
Kattu sāru – Togari bele and
Byadgi chillies
[4]
Huruli sāru - made from
Horsegram (Kudu in Tulu)
[5]
Tili sāru – sieving water from plain rice
Thakkāḷi rasam – tomato puree
Pūndu rasam – garlic
Inji rasam – ginger
Panasa tona charu - jackfruit (ripe)
Mudakathān rasam –
balloon vine
Māngā rasam – raw or semi-ripe mango
Elumichai rasam – lemon juice
Nellikkāi rasam –
Indian gooseberry
Murungai pū rasam –
drumstick flower
Vēpam pū rasam –
neem flower
Kandathippili rasam – greens
Bassāru/kattu sāru – boiled vegetables/greens/lentils
Miḷagu rasam (
mulligatawny ) – black pepper
Jīraga rasam –
cumin
Beetroot rasam
Black pepper sāru –
Black pepper (Karimenasu in
Kannada )
[6]
Puḷi rasam –
kokum or
tamarind extract
Hesaru kālu sāru –
green gram
Paruppu rasam / pappu sāru –
pulses and tomato stock
Baellae sāru –
pigeon pea lentil
Kattina sāru –
jaggery
Mysore rasam – fried lentils
[7]
See also
References
^
"Rasam - Recipes, Food & Drink - The Independent" . Archived from
the original on 2 November 2009. Retrieved 4 April 2014 .
^
"NRN-funded startup to retail rasam, sattu in packs" . The Times Of India . Retrieved 25 December 2014 .
^
"Mulligatawny soup, meatball curry and more: The hybrid culinary inventions of Anglo-Indians" . The New Indian Express . Retrieved 1 November 2023 .
^
"Tovve,Kattu Saaru,Dal recipe" . Udupi-recipes. Retrieved 9 January 2020 .
^
"Horsegram Rasam,Huruli Saaru,Kudu Saaru recipe" . Udupi-recipes. Retrieved 9 January 2020 .
^
"Nursing Mother Foods-black-pepper rasam recipe" . Udupi-recipes. Retrieved 9 January 2020 .
^
"Mysore Rasam Recipe, Mysore Soup, Mysore Charu, Yogari Bele Saaru, Mysore Sathamudhu, Mysore Dal Tamarind Curry, Mysore Saru, Mysore Chaaru, Mysore Lentil Soup" . Rasam.co.in. Retrieved 18 January 2014 .